• Boil the kettle. Slice cucumber into half-moons. Roughly chop hazelnuts. • Place couscous and chicken-style stock powder in a large heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns in batches, tossing, until pink and starting to curl up, 2-3 minutes. • Add Turkish sumac seasoning (see ingredients) and stir, until fragrant, 1 minute. • Remove from heat, add the honey and toss to combine.

• Meanwhile, add baby spinach leaves to the couscous, along with cucumber and a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.

• Divide couscous salad between bowls. • Top with honey-sumac prawns. • Drizzle over garlic dip. Garnish with halzenuts to serve. Enjoy!