Moroccan Harissa Prawns with Lemon Couscous

Wash 75g red bell pepper, remove the seeds, and finely dice it. Peel and mince 1 garlic clove. Wash and finely chop 2 tbsp fresh flat-leaf parsley. Finely zest and juice 1/2 lemon.

In a heatproof bowl, combine 80g dry couscous, 1/2 tsp ground cumin, and a pinch of salt. Pour 100ml boiling water and 5ml olive oil directly over the couscous. Immediately cover the bowl tightly with a plate or wrap and let it steam passively for 5 minutes.

While the couscous steams, heat the remaining 8ml olive oil in a skillet over medium-high heat. Add the 75g diced red bell pepper and sauté for 2 minutes until slightly softened.

Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Immediately add 90g raw prawns, peeled and deveined, along with 15g harissa paste. Flash-sear the prawns for 2 to 3 minutes, tossing constantly, until they curl into a loose 'C' shape and turn fully pink and opaque. Remove from heat and stir in the lemon zest and juice.

Fluff the steamed couscous with a fork, then fold in the 2 tbsp chopped parsley and 8g sliced almonds.

To pack for lunch: Allow both the couscous and the harissa prawns to cool for 10 minutes to prevent condensation. Layer the fluffed lemon couscous at the bottom of a leak-proof container, top with the seared prawns and all the flavorful pan juices, seal tightly, and refrigerate until ready to transport.