Prawns with cauliflower 'couscous'

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 1

Low-fat and high-protein prawns pair wonderfully with a fresh salsa and cauliflower couscous.

Each serving provides 165 kcal, 17g protein, 10.5g carbohydrate (of which 8.5g sugars), 5g fat (of which 1g saturates), 4g fibre and 1.5g salt.

By Fiona Hunter

Shopping list

Ingredients

For the cauliflower 'couscous'

For the prawn salsa

  • 100g/3½oz cooked peeled prawns
  • 1 tomato (100g/3½oz), roughly chopped
  • ¼ onion (25g/1oz), finely chopped
  • ½ tsp olive oil
  • pinch dried red chilli flakes
  • 10g/⅓oz fresh coriander, roughly chopped (optional)
Recipe tips

Method

  1. To make the cauliflower 'couscous', preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processer for 30 seconds, or until finely chopped (it should have the same texture as couscous). Mix in the oil and season to taste. Spread the couscous onto a baking tray and bake for 15 minutes.

  2. To make the prawn salsa, mix all the ingredients together.

  3. Serve the prawn salsa with the 'couscous'.

Recipe tips

The 'couscous' will keep in the freezer for two months. You can also have a kiwi fruit for lunch to make this up to 200 calories.