Ingredients

• 2 tbsp Cobram Estate Rich & Robust extra virgin olive oil
• ½ tbsp curry powder 
• 1 ½ cups pearl couscous (about 250g)
• 2 ½ cups boiling water 
• 2 medium tomatoes (seeds removed), diced
• 1 cup shelled peas
• 12 large fresh, green prawns, peeled and deveined
• Juice of 1/2 lime
• 3 tbsp finely sliced coriander

Method

1. Pour the Cobram Estate Rich & Robust extra virgin olive oil into a non-stick pan.  Stir in the curry powder and cook for a few seconds, before adding couscous and stirring for about 20 seconds.  Add the boiling water, tomatoes and peas, then cover the pan and simmer for 6 minutes, stirring every few minutes.
2. Add the prawns and stir well.  Cover the pan and cook for about 4 minutes.
3. Just before serving, stir in the lime juice and coriander.