Steps
- In a medium bowl, combine 2 tablespoons of oil, Moroccan spice, and prawns. Marinate for 30 minutes. In a small saucepan, bring the stock and butter to a boil, then remove from heat.
- Add the couscous to the saucepan, cover, and set aside for 3 minutes. Fluff with a fork to separate the grains.
- Heat the remaining oil in a frying pan over medium heat. Cook the onion for 5 minutes until it begins to caramelize around the edges. Increase heat, add tomatoes, and toss for 1 minute.
- Add the couscous and cook for another minute. Fold in parsley and almonds. Season with salt and pepper to taste.
- Chargrill the prawns for 20 seconds on each side or until golden. Serve the couscous topped with prawns and lemon wedges.