Barley couscous & prawn tabbouleh

2 of 5-a-day 7-day-summer diet plan clean eating fibre lunchbox natural packed lunch spring summer clean eating plan vitamin c

N/A

Source

Ingredients

125g barley couscous

zest 1 lemon , juice of 0.5

1 tbsp extra virgin rapeseed oil

½ small pack dill , finely chopped

good handful mint leaves , chopped

½ cucumber , chopped

2 nectarines , chopped

125g peeled prawns , or a handful of cashews or pecans for a vegetarian version.

Method

Tip the couscous into a bowl and pour over just enough boiling water to cover, following pack instructions. Leave for no more than 5 mins, drain thoroughly, then fluff up with a fork and tip into a bowl. Stir in the lemon zest and juice with the oil, dill and mint, then add the cucumber and nectarines.

Toss through the prawns or nuts and serve on plates or pack into lunch containers.