Hot Honey Prawns with Greens & Herby Couscous

Ingredients

• 220g couscous
• 250ml hot vegetable stock
• 15g mint, roughly chopped
• 15g flat-leaf parsley, roughly chopped
• 1 lemon, zested and juiced
• 400g raw king prawns, peeled
• 2 tbsp runny honey
• 1 tsp chilli flakes
• 2 tbsp olive oil
• 220g spring greens, finely shredded
• 3 spring onions, finely sliced
• 120g Greek yogurt
• salt and black pepper to taste
• Crusty sourdough bread, to serve

Method

1. Tip the couscous into a bowl, season the grains with a good pinch of salt, then pour over the hot stock. Cover with a plate and leave for 10 minutes — the grains drink up the liquid and swell to fluffy.
2. While it sits, stir the honey with the chilli flakes and 1 tablespoon of the olive oil in a bowl. Add the prawns, toss to coat, and season generously with salt and pepper — prawns are mostly water, and unseasoned prawns taste of nothing.
3. Fluff the couscous with a fork, then fold through the chopped mint, parsley, lemon zest and half the lemon juice. Taste — it should be bright and lemony enough to stand up to the sweet heat of the prawns. Adjust salt now, not at the table.
4. Heat the remaining tablespoon of olive oil in a large frying pan over a medium-high heat. Add the spring greens and spring onions and cook for 2 to 3 minutes, stirring, until just wilted and glossy but still with bite.
5. Push the greens to one side of the pan and tip in the prawns with all their sticky marinade in a single layer — don't crowd them, or the honey turns to syrup and the prawns steam grey instead of catching. Work in two batches if your pan is on the small side. Cook for 2 minutes on each side until the prawns are pink and the honey has caught and turned glossy and lacquered.
6. Lift the prawns out for a moment, splash the remaining lemon juice into the hot pan and swirl for 20 seconds — the glaze loosens into a proper pan sauce rather than a sticky paste. Tumble the prawns and greens back in, toss together, and let everything bubble for 30 seconds.
7. Pile the herby couscous into bowls, spoon the hot honey prawns and greens over the top, dollop the cold Greek yoghurt alongside, scatter with extra parsley, and tuck a lemon wedge in for squeezing at the table.