North Indian-Spiced Prawns

• Meanwhile, finely chop garlic. • Grate remaining carrot. • Roughly chop baby spinach leaves. • Pick and finely slice mint leaves.

• In a medium bowl, combine mild North Indian spice blend, a generous pinch of salt and a drizzle of olive oil. • Add peeled prawns, tossing to coat.

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

• Return saucepan to medium-high heat with the butter. Cook grated carrot until softened, 2 minutes. Add garlic and cook until fragrant, 1 minute. • Add the water and chicken-style stock powder. Bring to the boil, then add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. • Set aside until all water is absorbed, 5 minutes. • Fluff up with a fork, then stir through baby spinach, roasted veggies and mint.