Barley couscous & prawn tabbouleh

Ingredients

• 125g barley couscous
• zest 1 lemon
  
  , juice of ½
• 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

  1. 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.
  2. Toss through the prawns or nuts and serve on plates or pack into lunch containers.
  3. Source: bbcgoodfood.com