One Pot Peri-Peri Prawns

Heat a saucepan over medium-high heat (no oil!). When hot, add the courgette pieces and cook stirring occasionally until they begin to soften and char at the edges, 3-4 mins Meanwhile, zest and halve the lemon. Drain the softened sundried tomatoes.

Once the courgettes have begun to char, add a splash of oil to the pan and stir in the red onion and sun-dried tomatoes. Cook, stirring until softened, 3-4 mins. Stir in the garlic and Peri Peri seasoning. TIP: It's hot, so go easy if you're not a fan! Cook until fragrant, 30 seconds.

Add the prawns to the pan. Stir and cook until the prawns are cooked through, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Meanwhile, pour the boiling water from your kettle (see ingredients for amount) into a measuring jug. Add the stock powder. Stir to dissolve.

Stir the couscous into the saucepan followed by the stock. Pop a lid on the pan or cover tightly with foil and remove from the heat. Leave to the side for 8-10 mins.