Ingredients

• 4 raw king prawns
• unpeeled
• ½ lime
• cut into wedges
• 2 cherry tomatoes
• 2 tsp olive oil
• 2 tsp clear honey
• 1 tsp sesame seeds
• 150g/5½oz couscous
• 200ml/7fl oz hot vegetable stock
• 1 tbsp chopped fresh chervil
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh coriander
• 75g/2½oz cherry tomatoes
• chopped
• ¼ red onion
• sliced
• 75g/2½oz pitted black olives
• chopped
• squeeze lemon juice
• lime wedges
• to garnish

Directions

• Soak two wooden skewers in a bowl of water for ten minutes to prevent them from burning during cooking.
• For the prawn and lime skewers
• thread the prawns
• lime wedges and cherry tomatoes onto the wooden skewers and drizzle with olive oil.
• Heat a griddle pan until smoking. Add the skewers and chargrill on both sides until the tomatoes and limes are slightly charred and the prawns have turned pink and are completely cooked through.
• Drizzle the skewers with honey and sprinkle with sesame seeds and cook for one more minute.
• For the couscous
• pour the couscous into a bowl
• add the hot vegetable stock
• then cover the bowl with cling film and leave to steam for five minutes.
• When the couscous has cooked through
• remove the cling film and stir in the remaining couscous ingredients
• except the lime wedges.
• to serve
• spoon the couscous into a dariole mould or chefs' ring and turn out onto a plate. Place the prawn and lime skewer on top and garnish with lime wedges.