Warm and spicy cous cous salad

Boil kettle, make stock, add harissa to stock. Add to the cous cous, mix and cover with cling film. Leave for 5 mins. Meanwhile chop the tomatoes (save a little oil if you want). Now, after 5 mins, fluff up the cous cous with a fork. Add the olive oil (more if needed) until it has loosened up. Add lemon juice and mix. Now add the chickpeas

Add the tomatoes. Put a little oil in a pan. Sprinkle with paprika. Cook prawns for a few mins on medium until caramelised a little

Now add the prawns. Mix it all up well and serve