1

Combine the prawns, 2 crushed garlic cloves, fresh chilli and oil in a medium bowl. Cover and refridgerate for 30 minutes to marinate well.

2

Bring stock and 1½ cups (375ml) water to the boil in a medium saucepan. Add the couscous, reduce heat to low, cover and simmer for 8-10 mins, stirring occasionally or until tender. Drain. Stir in remaining garlic, chilli flakes, preserved lemon and parsley. Season with salt and freshly ground black pepper. Blanch the zucchini and beans in a medium saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain. Toss with lemon juice, sea salt and cracked black pepper.

3

Heat a large non-stick frying pan over high heat. Cook prawns in batches for 2-3 mins on each side or until cooked through. Keep warm.

4

Just before serving, blanch zucchini and both beans in a medium saucepan of boiling water for 1 minute or until just tender. Drain. Toss with lemon juice, sea salt and freshly ground black pepper. Serve garlic prawns with couscous, beans and zucchini.