• In a large bowl, combine garlic & herb seasoning and a drizzle of olive oil. Season with salt and pepper. Add prawns, tossing to coat. • Roughly chop baby spinach leaves. Halve snacking tomatoes. Grate carrot (see ingredients). • In a medium bowl, combine snacking tomatoes and a drizzle of white wine vinegar and olive oil. Season to taste.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic paste and carrot until fragrant, 2-3 minutes. • Add the water, butter, currants (see ingredients) and chicken-style stock powder and bring to the boil. • Add wholemeal couscous. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes.

• While couscous is cooking, return frying pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • While prawns are cooking, fluff up cooked couscous with a fork. Stir in baby spinach and season to taste. TIP: The spice blend will char slightly in the pan. This adds to the flavour!

• Divide wholemeal couscous salad between bowls. • Top with herby prawns, snacking tomato salsa and a dollop of dill & parsley mayonnaise. Enjoy!