• Add the couscous to a medium bowl.
• Pour 200ml boiling water (4P: 500ml | 6P: 600ml). into the bowl and mix well with half the stock.
• Cover with a plate or cling film and leave aside for 10 mins or until ready to serve.
• Meanwhile, peel and grate the garlic (or use a garlic press).
• Drain the sweetcorn in a sieve.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the prawns. Season with salt and pepper and cook for 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. 
• Add the harissa paste and garlic and fry for 1 min more.

NOTE: Swapping to paneer? Chop the paneer into 2cm cubes. Season as instructed and fry until golden all over, 5-8 mins. Remove from pan once cooked. Stir back into sauce before serving.

• Add passata, drained sweetcorn, peas, remaining stock, ½ tsp of sugar (per 2P) and 50ml water (per 2P) to the pan.
• Stir together and simmer until slightly thickened, 3-4 mins.
• Add the honey and a knob of butter and stir until melted. 
• Loosen with a splash of water if you feel the sauce is too thick. Season to taste with salt and pepper. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.

• Fluff up the couscous with a fork and share between bowls.
• Top with the harissa spiced prawn stew.
• To finish, crumble the Greek style cheese over the top.