a) Pour the water for the couscous (see pantry for amount) and the veg stock paste into a saucepan and bring to the boil. 

b) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. 

c) Leave to the side for 8-10 mins or until ready to serve.

a) Meanwhile, trim the courgette, then quarter lengthways.

b) Chop into 1cm chunks.

a) Heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the courgette and young pea pods. Season with salt and pepper.

c) Fry, stirring occasionally, until softened, 3-4 mins.

a) While the veg cooks, drain the prawns.

b) Once the veg has softened, add the prawns and chermoula spice mix (see ingredients for amount, add less if you'd prefer things milder) to the pan.

c) Cook, stirring occasionally, until the prawns are cooked through, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

a) When your couscous is ready, fluff it up with a fork.

b) Stir through the zhoug style paste (add less if you'd prefer things milder).

c) Taste and season with salt and pepper if needed.

a) Share the zhoug couscous between your bowls and top with the chermoula prawns and veg.

b) Drizzle over the yoghurt to finish.