• Boil the kettle. Cut any larger broccoli florets in half. Slice lemon into wedges. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add prawns and turn to coat. • 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.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove from heat, then add the honey and turn prawn to coat.

• Meanwhile, add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl and cover to keep warm. Season with salt and pepper.

• To the bowl with the couscous, add broccoli, baby spinach leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine, then season to taste. • Divide broccoli couscous between bowls. Top with prawn. • Dollop over mayonnaise. Serve with any remaining lemon wedges. Enjoy!