The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Garlicky herb prawns with veg couscous
Upgrade dinner from ‘mid’ to Med with a sun-kissed serving of courgette, aubergine and pepper. Roasted to bring out their best flavours, then stirred through fluffy couscous, they’re ready for a topping of plump prawns and tomatoes sautéed in garlic and basil. Bellissimo!
SWK: High protein
Plants 6
SWK: High fibre
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Serving size
Ingredients
- 1 onion
- 1 courgette
- 1 pepper
- 200g prawns (Crustaceans)
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 unwaxed lemon
- 1 aubergine
- 1 handful of fresh basil
- 110g baby tomatoes
- 125g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
Nutritional Information
Calories: 412
Protein: 32g
Carbs: 62g
Fat: 3.6g
Ingredients
- 2 onion
- 2 courgette
- 2 aubergine
- 2 pepper
- 1 handful of fresh basil
- 200g baby tomatoes
- 12 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 unwaxed lemon
- 400g prawns (Crustaceans)
- 250g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
Nutritional Information
Calories: 398
Protein: 31g
Carbs: 59g
Fat: 3.5g
Garlicky herb prawns with veg couscous
Upgrade dinner from ‘mid’ to Med with a sun-kissed serving of courgette, aubergine and pepper. Roasted to bring out their best flavours, then stirred through fluffy couscous, they’re ready for a topping of plump prawns and tomatoes sautéed in garlic and basil. Bellissimo!
Cook time:
35 mins
Cuisine:
Mediterranean
Food group:
Shellfish
Allergens: Crustaceans, Wheat
Cooking Instructions
Before you start
- 1 BAKING TRAY
- 1 MEDIUM MIXING BOWL
- 1 LARGE NON STICK FRYING PAN
Ace the base!
- Heat your oven to 220ºC/fan 200ºC/gas 7/air fryer 200ºC.
- Peel and dice the onions. Dice the courgettes, and the aubergines, into 1cm chunks. Deseed the peppers and dice into 1cm squares.
Roast the veg
- Put the vegetables on a baking tray lined with baking paper (or into the air-fryer basket), lightly season and spritz with cooking spray. Roast for 20-25 mins (air-fry for 15-18 mins).
Prep the couscous
- Meanwhile, put the couscous into a large bowl and lightly season to taste with salt. Pour in enough boiled water to just cover the couscous, stir well, cover and leave for 5 mins, until the water is absorbed.
- Add the roasted veg to the couscous and mix well.
Sizzle the prawns
- Finely chop the basil leaves.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the prawns and tomatoes for 3-4 mins until the prawns are pink.
- Stir in the basil and garlic paste, squeeze in the lemon juice (to taste) and cook for 1 min.
Plate up
- Spoon the prawns and tomatoes over the couscous and serve.