Succulent Poached Prawns with Israeli Couscous

This salad involves some prep but like most it's easy to throw together with minimal ingredients and provides a very filling, very yummy meal.

Ingredients
serves 4
takes 30 minutes

• 1 cup Israeli couscous
• small fennel bulb, thinly sliced
• 2 bulbs garlic, minced
• 500 grams prawns, shelled & deveined - I used frozen prawns that had been defrosted in the fridge for several hours so they were still cold and a little bit frozen
• salt
• 4-6 large handfuls of baby spinach leaves
• bunch of mint, leaves finely sliced
• 300 grams walnuts (or pine nuts), toasted
• 1/3 cup of mayonnaise 
• 1/4-1/2 cup plain natural yoghurt
• 150 grams feta
• lemon, juice & zest

Method

1. In a large pot bring some water to a boil, add 1/2 tsp of salt, dissolve, turn the heat off and add the prawns so they are mostly covered & let it sit for 10 minutes or until the prawns have turned pink and cooked through.  
2. Drain and add to a large platter with the baby spinach leaves, chopped mint & walnuts.
3. Bring 2 cups of water to a boil, add the couscous then turn heat down to medium and cook until pasta is al dente, soft but pasta has a bite or slightly firm in the middle - mine took about 6 minutes. 
4. Drain couscous then add the finely sliced fennel bulb & minced garlic and stir while couscous is still warm.
5. Add to platter with spinach leaves. Crumble feta over the top.
6. Mix mayonnaise and yoghurt and pour over salad.
7. To serve - zest and juice a lemon and sprinkle over. Enjoy!

Adapted from Ray McVinnie