Tangy Stilton, Prosciutto & Tenderstem With Date Couscous

Spend less time cooking and make dinner work around you.

Before you begin, get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

You can only heat your food once, then enjoy straight away

Note: Microwave ovens vary. Make sure you heat food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Add your sliced prosciutto to a plate and put in the microwave for 4-5 min, then set aside until serving to dry and crisp up (reserve the plate!) – this is your crispy prosciutto

Tip: Check your sliced prosciutto every 30 secs to prevent it from burning, as microwave temperatures vary!

While the prosciutto is cooking, boil half a kettle

Chop your chopped dates roughly

Chop your Tenderstem broccoli into thirds

Wash your lettuce, then pat it dry with kitchen paper

Tear the lettuce leaves into rough, bite-sized pieces

Add your couscous and the chopped dates to a large heatproof bowl with 200ml [300ml] [400ml] boiled water, cover and set aside until all of the liquid has been absorbed – this is your date couscous

Add the chopped Tenderstem to the reserved plate with a small splash of cold water, then cover with cling film and pierce a few holes in the top with a fork

Put the plate in the microwave for 1-2 min or until the broccoli is cooked through

Meanwhile, combine your mayo with your Dijon mustard, white wine vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your tangy dressing

Once everything is ready, stir your chicken stock mix through the date couscous with a generous drizzle of olive oil, a generous pinch of pepper and a pinch of salt

Add the Tenderstem broccoli and torn lettuce to the bowl with most of the crispy prosciutto (save the rest for garnish!)

Give everything a good mix together – this is your prosciutto & Tenderstem with date couscous