For 4 servings you will need:

For the couscous:

• 180g instant couscous
• sea salt
• juice of 1 lemon
• 1 cucumber, cubed
• 2-3 tomatoes, chopped
• 2 spring onions, chopped
• 3 large handfuls of fresh herbs – a mixture of parsley, coriander and mint is delicious

For the Moroccan prawns:

• 1 x 450g container of Rob Roy Jumbo Prawns, drained
• 2 tbsp olive oil
• 3 tsp ground cumin
• 1 tsp paprika
• 3 cloves of garlic, crushed
• sea salt and freshly ground black pepper

Directions:

1. To make the couscous, pour it into a large bowl, add the salt, stir and add enough boiling water to cover the grains generously. Allow to soak for 10 minutes.
2. Meanwhile, heat the oil in a pan, add cumin, paprika and garlic and cook for a minute. Add the prawns, stir-fry until they are heated through and well coated. 
3. Fluff the couscous with a fork, stir in the lemon juice, cucumber, tomatoes and coarsely chopped herbs, and serve with the hot prawns.