Prawns with cauliflower 'couscous'
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.
Ingredients
For the cauliflower 'couscous'
- 100²µ/3½´Ç³ú cauliflower florets
- 1 tsp olive oil
- salt and freshly ground black pepper
For the prawn salsa
Method
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.
To make the prawn salsa, mix all the ingredients together.
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.