Warm black bean and kale couscous with grilled prawns

Serves: 4

Time to make: 30 mins , plus 30 mins marinating

Ingredients

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 zest of lemon
1 medium red capsicum, seeded, thinly sliced
1 ½ cups cooked black beans (or 400g can, rinsed and drained)
½ large bunch kale, trimmed, chopped (about 100g)
¾ cup reduced-salt chicken stock
¾ cup wholemeal couscous

Instructions

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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.

Variations

Make it gluten free: Use gluten-free couscous and check stock is gluten free.

Nutrition Info (per serve)

Calories 342 cal

Kilojoules 1430 kJ

Protein 27 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 40 g

Sugar 7 g

Dietary fibre 10 g

Sodium 550 mg

Calcium 300 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.