Ingredients

125g barley couscous
zest 1 lemon
juice of 0.5
1 tbsp extra virgin rapeseed oil
½ small pack dill
finely chopped
good handful mint leaves
chopped
½ cucumber
chopped
2 nectarines
chopped
125g peeled prawns
or a handful of cashews or pecans for a vegetarian version.

Method
step 1
Tip the couscous into a bowl and pour over just enough boiling water to cover, following pack instructions. Leave for no more than 5 mins, drain thoroughly, then fluff up with a fork and tip into a bowl. Stir in the lemon zest and juice with the oil, dill and mint, then add the cucumber and nectarines.

step 2
Toss through the prawns or nuts and serve on plates or pack into lunch containers.