Summer is filled with activity, so eating more of the prebiotic fibre found in asparagus can help promote gut health and support your immune system. Paired with protein-packed prawns, you have the perfect summer meal.

YIELDS:4 servings
TOTAL TIME:0 hours 25 mins
small navel oranges, 1 halved and 1 sliced into rounds
1 c. couscous
spring onions, thinly sliced

Kosher salt and pepper

1 lb. thin asparagus, trimmed
1 tbsp. 

olive oil

1 1/4 lb. large peeled and deveined prawns
1/2 tsp. ground cumin
1/4 tsp. cayenne
  1. Heat grill to medium-high. Squeeze juice from one orange half into a bowl (you should have 1⁄4 cup). Add couscous, spring onion, and 1⁄4 tsp salt, then 1 cup tap water, and let sit, covered, 15 minutes. 
  2. Meanwhile, toss asparagus with oil and 1⁄4 tsp each salt and pepper. Season prawns with cumin, cayenne, and 1⁄4 tsp salt. 
  3. Place asparagus, orange slices, and remaining orange half on the grill and cook until oranges are charred and asparagus is just tender, 2 to 3 minutes per side; transfer to a plate.
  4. Add prawns to the grill and cook until opaque throughout, about 2 minutes per side. Squeeze grilled orange half over prawns just before they are done. Fluff couscous and serve with prawns, asparagus, and orange slices.

NUTRITION (per serving): 1,485kJ (335cal), 31 g protein, 45 g carb, 5 g fibre, 6 g sugars (0 g added sugars), 5 g fat (1 g sat fat),185 mg cholesterol, 503 mg sodium