• 260g raw prawns
• 1 cup wholemeal Cous Cous
• 1 pack parsley
• 2 garlic cloves
• 1 lemon, juiced
• 1 tsp paprika
• 1 red capsicum
• 4 cups of rocket
• ½ bunch spring onion

1. Finely chop the parsley and crush the garlic.
2. In a bowl, mix together prawns, olive oil, garlic, ¼ of the parsley and a pinch of salt & pepper. Put aside.
3. Slice the spring onion, thinly slice the capsicum and boil the jug.
4. Add the cous cous, paprika and ½ tsp of salt and pepper into a large bowl. Pour in 1 cup of boiling water and mix gently with a fork. Cover with foil and leave for 5 mins.
5. Remove the foil and fluff cous cous with a fork. Mix through the spring onion, capsicum and the rest of the parsley. Put aside.
6. Heat a pan on a medium-high heat. Add prawns evenly over the pan and cook 3-4mins each side. The prawns should turn pink.

Serve the prawns over the cous cous!