Chilli Pesto Prawns With Giant Couscous
30 minutes
Serves 2
Ingredients
- 150g Raw King Prawns
- 250g Isle of Wight Cherry Tomatoes
- 2 tbsp Isle of Wight Extra Virgin Olive Oil
- 2 Garlic Cloves, crushed
- 2 tbsp Isle of Wight Tomatoes Calabrian Chilli Pesto
- 150g Giant Couscous
- 75g Feta, crumbled
- Small handful basil leaves, torn
- ½ Lemon, juice only
- Salt
- Black Pepper
Method
- Preheat the oven to 200°C.
- Add the Isle of Wight Cherry Tomatoes, prawns and garlic to a roasting tray. Spoon over the Isle of Wight Calabrian Chilli Pesto and olive oil, then season with salt and black pepper. Toss everything together until evenly coated.
- Roast for 10–12 minutes until the tomatoes have softened and burst, and the prawns are cooked through.
- Meanwhile, cook the giant couscous according to the packet instructions. Drain well and transfer to a large serving bowl.
- Add the roasted tomatoes, prawns and all of the roasting juices to the couscous. Toss together until everything is coated in the pesto and tomato juices.
- Fold through the feta and basil, then taste and adjust the seasoning if needed.
- Finish with a squeeze of lemon juice.
The key ingredients
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