Prawns with Cous Cous and Mango and Chili Salsa - 5 ProPoints

Serves 1

Ingredients:

Salsa;
1/2 mango
1 red chilli de-seeded
Juice 1/2 Lime
1 Spring onion

Cous Cous;
30g
Boiling water

Prawns:
8 king prawns peeled and defrosted
1 tsp Chili rapseed oil
15g light soy sauce
1 clove garlic peeled and grated
Juice 1/2 lime

Method;
1. Mix the rapseed oil, soya sauce, garlic and lime juice and marinate the prawns

2. While the prawns are marinating, cover the Cous Cous with boiling water and allow to soak

3. Put all the salsa ingredients into a food processor and blitz until finely chopped.

4. Cook the prawns on a high heat in the marinade until pink 3-4 mins

5. Mix the Cous Cous and salsa together and serve with prawns on top. Can be eaten hot or cold

Tuna Steak with Cous Cous and a Mango and Chilli salsa - 8 ProPoints

Serves 1

Ingredients:

Salsa;
1/2 mango
1 red chilli de-seeded
Juice 1/2 Lime
1 Spring onion

Cous Cous;
30g
Boiling water

Tuna;
140g Tuna steak
Juice 1/2 lime
15g Soy sauce light

Method:

1. Put all the ingredients for the salsa into a food processor and blitz until fine

2. Cover the Cous Cous with boiling water and leave covered to soak up the water

3. Heat a non stick frying pan on high. Cook the tuna steak for 2-4 mins on either side depending on how rare you like it

4. Mix the Cous Cous and salsa together and serve the tuna on top