Warm black bean and kale couscous with grilled prawns
Time to make: 30 mins , plus 30 mins marinating
(at time of publication)
Nutrition Info.(per serve)
2 tablespoons lemon juice
4 teaspoons olive oil
2 cloves garlic, crushed
400g peeled green prawns, tails on
1 medium red onion, finely chopped
2 teaspoons lemon zest
1 medium red capsicum, seeded, thinly sliced
1 1/2 cups cooked black beans (or 400g can, rinsed and drained)
1/2 large bunch kale, trimmed, chopped (about 100g)
3/4 cup reduced-salt chicken stock
3/4 cup wholemeal couscous
Total fat 7g
Saturated fat 1g
Dietary fibre 10g
1 Combine 1 tablespoon lemon juice, 2 teaspoons olive oil and half the garlic in a shallow ceramic dish. Add prawns and stir to coat. Cover and place in fridge for 30 minutes.
2 Heat remaining oil in a large, non-stick frying pan over medium heat. Sauté onion for 5 minutes, or until softened. Add zest and remaining garlic and cook, stirring, for 1 minute or until fragrant. Add capsicum and cook, stirring, for 2 minutes. Add black beans and kale and cook, stirring, until kale is wilted.
3 Boil the stock in a saucepan and add the couscous; stir. Cover, remove from heat and set aside to steam for 5 minutes. Fluff grains with a fork, stir through the remaining lemon juice and season with pepper.
4 Meanwhile heat a large chargrill pan over a high heat. Grill the prawns for 2 minutes each side, or until lightly charred and cooked through.
5 Divide couscous, beans and veges between four serving plates and top with prawns.
Make it gluten free: Use gluten-free couscous and check stock is gluten free.