Lemon Paprika Prawns with zucchini and couscous

WITH ZUCCHINI AND COUSCOUS

Paprika and lemon give this prawn dish a sweet, citrus flavor that screams of summer without added calories or fat. Best of all, you can have this scrumptious, yet lean, dinner on the table in 20 minutes flat!

Serves 4. Hands-on time: 20 minutes. Total time: 20 minutes.

• 1 cup whole-wheat couscous
• 1 lemon, halved, divided
• 1 lb large wild prawns, peeled and deveined, tails on
• 1 tsp paprika
• 2 baby zucchini, halved lengthwise and thinly sliced into half moons
• 1 Tbsp olive oil
• Sea salt and ground black pepper, to taste

ONE: Cook couscous according to package directions, fluff with a fork, cover and set aside.

TWO: Thinly slice half of lemon and place in a plastic resealable bag. Add prawns, oil, paprika, salt and pepper to bag and shake to combine.

THREE: Bring a quarter-cup water to a boil in a medium saucepan over high heat, add zucchini and steam until tender, two minutes.

FOUR: Heat a large skillet over medium-high heat. Pour prawn mixture excluding lemon slices into skillet, spread in a single layer and cook for two minutes per side until prawns start to curl. Add juice from remaining half of lemon and toss to combine.

FIVE: Mound couscous on a large serving platter, top with zucchini, prawns, lemon slices and any juices from pan. Serve immediately.

Calories: 324, Total Fat: 6 g, Sat. Fat: 0.8 g, Carbs: 38 g, Fiber: 7 g, Sugars: 3 g, Protein: 29.5 g, Sodium: 254 mg, Cholesterol: 172 mg

* (Per 4 oz prawns, 1/2 cup zucchini, 1/2 cup couscous)