Couscous with Trapani-style pesto, prawns and California Prunes

Ingredients

• 35 g almonds
• 5/6 Piccadilly tomatoes
• A sprig of basil
• 1/2 clove of garlic
• salt
• Oil to taste
• 4 California Prunes
• 1 glass of couscous
• 1 glass of water
• A tablespoon of extra virgin olive oil
• 1/2 yellow pepper
• 1 slice of red onion
• 1/2 stick of celery
• 12 cherry tomatoes
• 1 small carrot
• A few mint leaves
• 7/8 shrimp
• 1 clove of garlic
• Salt and oil