a) Pour the water for the couscous (see pantry for amount) and the vegetable stock paste into a saucepan and bring to the boil. 

b) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. 

c) Leave to the side for 8-10 mins or until ready to serve.

a) Meanwhile, trim the courgette, then quarter lengthways. Chop into 1cm chunks.

b) Drain the prawns and pat dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw prawns.

a) Heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the courgette. Season with salt and pepper.

c) Fry, stirring occasionally, until softened, 3-4 mins.

a) Once the courgette has softened, add the prawns and chermoula (add less if you'd prefer things milder) to the pan.

b) Stir together well and season with salt and pepper.

c) Cook, stirring occasionally, until the prawns are cooked, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

a) Meanwhile, crumble the Greek style salad cheese into small pieces.

b) When your couscous is ready, fluff it up with a fork and stir through the zhoug paste (add less if you'd prefer things milder).

c) Add the cooked prawns and courgette to the couscous and gently mix together. Taste and season with salt and pepper if needed.

a) Share the zhoug couscous and chermoula prawns between your bowls.

b) Spoon over the yoghurt and scatter the Greek style salad cheese over the top to finish.

c) Enjoy!