Stir-fried spicy king prawns with bell peppers and mint couscous

(Yields 4 portions)

• 1.5 kg red king prawns
• 50g onions
• 50g garlic
• 100g bell peppers
• 25g sweet chilli sauce
• 20ml lemon juice
• 20ml soy sauce
• 30g basil
• 30g chives
• 200g couscous
• 100ml fish stock
• 30g lemon peel
• 20g mint

Peel the king prawns and set aside. In a wok stir-fry the onion and garlic and bell peppers for two minutes in some olive oil. Add the sweet chilli sauce and the lemon juice and cook for further two minutes. Add the soy sauce and chopped basil and chopped chives.

Mix the couscous with 50ml of olive oil, chopped mint and lemon peel. Pour over the hot fish stock, season to taste, cover with cling film and leave for five minutes until done. Stir-fry the prawns and serve on top of the couscous drizzled with extra virgin olive oil.