Foodie Friday: Jumbo Prawns & Cauli Couscous

jumbo-prawns-cauli-couscous(Serves 2)

Ingredients:
1/2 head cauliflower
Mint, coriander and parsley leaves to taste
30g pitted olives
4 cherry tomatoes
1 + 1 tbsp lemon juice
1 tbsp olive oil
100g cooked jumbo prawns
1-2 chillies, deseeded and chopped
Spinach leaves, to serve

Method:
1. Put the cauliflower in a food processor and pulse until it looks like couscous. Add the mint, coriander, parsley, olives and cherry tomatoes. Pulse again, then add 1 tbsp lemon juice.
2. Mix the olive oil with 1 tbsp lemon juice and season. Arrange the spinach leaves on 2 plates and scatter over the couscous and prawns.
3. Drizzle over the dressing, then top with the chopped chillies and serve.

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