Ingredients

• 2 sprigs of fresh rosemary
• leaves only
• 2 garlic cloves
• finely chopped
• 2 tbsp olive oil
• plus extra for frying
• 1 tsp smoked paprika
• large pinch saffron
• 2 oranges
• zest only
• 8 large king prawns
• raw
• shell-on
• 300ml/10fl oz chicken stock
• hot
• 150g/5½oz couscous
• 100g/3½oz pumpkin
• peeled and chopped into small dice
• ½ fennel bulb
• core removed and chopped
• 1 stick celery
• chopped
• 4 spring onions
• chopped
• handful spinach
• 1 fresh red chilli
• ½ a bunch of fresh mint
• 1 lemon
• 2 tbsp natural yoghurt
• 1 pomegranate
• seeds only
• salt and freshly ground black pepper

Directions

• Mix the rosemary
• garlic
• oil
• paprika
• saffron and orange rind in a bowl. Place the prawns in the marinade and allow to rest in the fridge for at least an hour.
• Pour the hot stock over the couscous in a bowl and cover with cling film. Leave to sit for 5 minutes or until the stock has absorbed. Season with salt and pepper.
• Heat a little oil in a medium frying pan. Once hot add the pumpkin and cook until it begins to soften. Then add the fennel
• and then the celery and spring onions. When they are almost cooked add the spinach and cook until wilted.
• In a large bowl
• mix the vegetables with the red chilli
• mint
• lemon and cooked couscous.
• Heat a large griddle or frying pan and cook the prawns for 2 minutes on each side or until cooked.
• Just before serving fluff the couscous mixture up with fork. Put the couscous in a serving dish
• add the prawns and garnish with yoghurt and pomegranate seeds.