Steps

• 1. 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.
  2. Add the couscous to the saucepan, cover, and set aside for 3 minutes. Fluff with a fork to separate the grains.
  3. 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.
  4. Add the couscous and cook for another minute. Fold in parsley and almonds. Season with salt and pepper to taste.
  5. Chargrill the prawns for 20 seconds on each side or until golden. Serve the couscous topped with prawns and lemon wedges.