Serving size

1 person 2 people 4 people

Ingredients

1 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
30g Pitted Kalamata Olives

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
1 midi cucumber
3 garlic clove
2 onion
160g greek style yoghurt (Milk)
2 pepper
400 x king prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
1 handful of fresh mint
1 unwaxed lemon
190g Tomatoes Baby Seasonal Mix
240g wholewheat giant couscous (Wheat, Mustard, Soya)

(Whole WHEAT Flour (100%))

Allergens

Contains: Crustaceans, Milk, Wheat

May Contain: Mustard, Soya

Nutritional Information

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Ready in 20 High protein New 8 plants Low sat fat Family favourite Big appetites

Greek-style Smoky Red Pepper Prawns with Wholewheat Giant Couscous & Tzatziki

Prep time: 15 mins

Total time: 20 mins

Cuisine: Greek

Food group: Shellfish

Smokey Red Pepper Prawns Couscous: mint and lemon Tzatziki: cucumber and mint Garnish: olives

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Add the couscous to the saucepan and boil for 13-15 mins, until cooked. Drain, then rinse under cold water and toss with 1 tbsp extra virgin olive oil
Finely slice the pepper and onion. Finely grate or crush the garlic into a paste
Heat the large frying pan with 1 tbsp oil over a high heat. Add the peppers, onions and whole tomatoes. Season with salt and pepper. Cook for 3-4 mins, stirring frequently, until golden and softened

Add the prawns, three quarters of the garlic and paprika & oregano. Cook for 2 mins, then add the red pepper tapenade and 2 tbsp water. Bring to a simmer, cook for 7 mins until the sauce is thick and the prawns are cooked through
Meanwhile, halve the lemon and olives. Pick the mint leaves from the stalks and finely chop
Coarsely grate the cucumber, gently squeeze out any water then add to the medium bowl along with the yoghurt, remaining garlic paste and half the mint. Season with salt and pepper

Once cooked, return the couscous to the saucepan, then stir in the juice from half the lemon and the remaining mint. Season with a pinch of salt and pepper
Squeeze the juice from the remaining lemon into the prawns then season with salt and pepper to taste

Check your prawns are cooked through; they should be opaque, firm and steaming hot
Share the smokey red pepper prawns between plates, with the couscous alongside. Add a dollop of tzatziki then sprinkle over the olives (for those who'd like)