In this easy peasy recipe, veggies and prawns are stir-fried, then tossed with peanut butter and served on top of herby couscous. Ready in 20 minutes flat - this is the perfect meal for mid-week.
- 300g prawns, cooked
- 100g mushrooms
- 1 red pepper, 1 green pepper, 1 yellow pepper
- 1 bunch of spring onions
- 1 small red chilli
- 100g baby corn
- 2 tbsp. sesame oil
- 4 tbsp. smooth peanut butter
- 200g couscous
- Chicken stock
- Small handful freshly chopped coriander
Thinly slice the mushrooms. Halve the peppers and remove the seeds and pith, then slice into strips. Slice the spring onions on the diagonal. Halve the chilli, scrape out the seeds with the back of your knife then thinly slice. Halve the baby corn.
Heat oil in a wok. Add the mushrooms, peppers, spring onion, baby corn and chilli. Fry until tender, 3-4 minutes. Add the prawns and cook until warmed through, then add the peanut butter and cook until melted.
Cover couscous with chicken stock and leave to sit. When fluffed up and tender, fluff with a fork and toss with the coriander. To serve, spoon prawns and veggies over the couscous.