Spiced Prawns & Veggie Pearl Couscous with Nutty Garlic Fetta & Balsamic Glaze

While the veggies are roasting, finely chop the garlic. Finely chop the parsley leaves. Roughly chop the roasted almonds. Zest the lemon (see ingredients) to get a good pinch and slice into wedges. In a medium bowl, combine the king prawns, Aussie spice blend and a drizzle of olive oil, then season with pepper.

Alternative Step 2 if you've received rainbow trout: While the veggies are roasting, finely chop the garlic. Finely chop the parsley leaves. Roughly chop the roasted almonds. Zest the lemon (see ingredients) to get a good pinch and slice into wedges. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil, then season with pepper. Add the rainbow trout and turn to coat.

In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl. Crumble in the fetta, and add the parsley, almonds and lemon zest into the garlic oil mixture. Stir to combine and season to taste.

When the veggies have 5 minutes remaining, heat a large frying pan over a medium-high heat with drizzle of olive oil. When the oil is hot, cook the prawns, tossing, until pink and starting to curl up, 3 minutes.

Alternative Step 5 if you've received rainbow trout: When the veggies have 5 minutes remaining, heat a large frying pan over a medium-high heat with drizzle of olive oil. Add the trout to the pan, skinside down first, and cook until just cooked through, 2-4 minutes each side (depending on thickness).