40 mlolive oil1Spanish onion, thinly sliced2baby fennel bulbs, thinly sliced2garlic cloves, thinly sliced1 tsp eachground cumin and ground coriander½ tspground chilli400 gmcanned cherry tomatoes500 ml(2 cups) vegetable stock320 gm(2 cups) instant couscous30 gmbutter, coarsely chopped2lemons, juice only (or to taste)20medium green prawns, peeled and cleaned2 tbspfinely chopped preserved lemon rindTo serve:thick natural yoghurt and coarsely chopped mint and flat-leaf parsley
Heat a large saucepan over medium-high heat, add oil, onion, fennel and garlic, stir until tender (4-5 minutes). Add spices, stir until fragrant, add tomato and 150ml water. Season to taste, bring to the simmer, cook until thick (5-6 minutes).
Meanwhile, bring stock to the boil in a pan, stir in couscous, butter and half the lemon juice. Remove from heat, cover with plastic wrap, stand for 5 minutes. Season to taste, fluff grains with a fork, keep warm.
Add prawns to tomato mixture, simmer until just cooked (2-3 minutes), stir in preserved lemon, remaining lemon juice, season to taste. Serve with couscous, yoghurt, mint and parsley.