Shivi Ramoutar served up tasty harissa prawns with jewelled couscous for a speedy summer prawn supper on This Morning.

The ingredients are: 16 large shell-on, king prawns (de-veined) (you can use frozen (defrost in the fridge) and shelled if you prefer, 1 heaped tbsp butter, 2 tbsp olive oil, 4 cloves of garlic, crushed, 1 heaped tbsp rose harissa paste, ¼ bunch parsley leaves, finely chopped, Juice of 1 lime, 1 large knob butter, 1 onion roughly chopped, 1 stock cube/stock pot with 400ml boiling water, 250g uncooked cous cous, 2 roasted peppers (from a jar is great), roughly chopped, 150g raisins, 1 tsp ground coriander, 1 tsp ground cumin, ½ tsp ground cinnamon, ½ bunch parsley, finely chopped, ½ bunch coriander, finely chopped, 2 tbsp toasted pine nuts, 2 tbsp pomegranate seeds, Juice of half a lemon and Olive oil, to drizzle.

See recipes by Shivi in her book titled: The Ice Kitchen: Fast Fresh Food to Fill Your Family and Your Freezer available from Amazon now.