In a medium bowl, combine 2 tbs oil, spice and prawns, marinate for 30 mins. Bring stock and butter to the boil in a 22cm Calphalon One Chef’s pan. Remove from the heat.
Add the couscous, cover and set aside for 3 minutes. Fluff with a fork to separate the grains.
Heat remaining oil in a Calphalon One Stir fry pan over medium heat. Until slightly caramel around the edges. Increase heat, add tomatoes and toss for 1 min.
Add couscous and cook for another minute. Fold through parsley and almonds. Season with salt and pepper.
Char grill the prawns for 20 seconds each side or until they are golden. Serve the couscous topped with prawns and lemon wedges.
Created using the Calphalon One Chef’s Pan & Sauté Pan
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