Moroccan prawns with tomato & almond couscous

Method

• Step 1
  In a medium bowl, combine 2 tablespoons oil, spice and prawns, marinate for 30 mins. Bring stock and butter to the boil in a small saucepan. Remove from the heat.
• Step 2
  Add the couscous, cover and set aside for 3 minutes. Fluff with a fork to separate the grains.
• Step 3
  Heat remaining oil in a frying pan over medium heat. Cook onion for 5 mins until slightly caramel around the edges. Increase heat, add tomatoes and toss for 1 min.
• Step 4
  Add couscous and continue to cook for another minute. Fold through parsley and almonds. Season with salt and pepper.
• Step 5
  Chargrill the prawns for 20 seconds each side or until they are golden. Serve the couscous topped with prawns and lemon wedges.