Caribbean Prawns & Couscous Bowl

• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. • Add peeled prawns and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. Stir-fry capsicum until slightly softened, 2-3 minutes. • Add corn and cook until lightly charred, 4-5 minutes. Transfer veggies to a bowl and cover to keep warm.

TIP: Cover the pan with a lid if the corn kernels are 'popping' out.

• Return pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Meanwhile, in a medium saucepan, combine the water and chicken-style stock powder. Bring to the boil. • Add couscous and a drizzle of olive oil, stirring to combine. Cover with a lid, then remove from the heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Stir through the baby spinach leaves, corn and capsicum.