• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and capsicum into bite-sized chunks. Place veggies on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide veggies between two trays.

• When veggies have 10 minutes remaining, in a medium saucepan, combine the water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• Meanwhile, in a medium bowl, combine prawns, Nan's special seasoning, a drizzle of olive oil and a pinch of pepper. • In a small bowl, add Greek-style yoghurt and fetta and mash to combine. Season to taste.

• Heat a large frying pan with a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, in batches, until pink and starting to curl up, 3-4 minutes. • Remove pan from heat and add the honey, tossing to coat.

• To couscous, stir through roast veggies and baby spinach leaves with a drizzle of the white wine vinegar and olive oil. Season to taste.

• Divide roast veggie couscous between bowls. • Top with smokey prawns and fetta yoghurt to serve. Enjoy!