Couscous cooked with squid ink and truffle oil served with pan-fried king prawns.
Remove the shells from the prawns, leaving the tail intact. Use the tip of a sharp knife to remove the black spine.
Place the 400ml water in a large saucepan then add the squid ink and the truffle oil. Bring to the boil then add the salt and the piment d'Espelette to the pan. Pour this liquid over the couscous. Cover with cling film and allow the water to be absorbed.
Heat a frying pan to hot, add a drizzle of olive oil and then cook the prawns for 2 minutes on each side. Season with salt and piment d'Espelette. Add a tiny amount of water to the pan to make a jus.
Once all the water has been absorbed by the couscous, break up any lumps using the back of a fork then serve with the prawns. Drizzle over a little of the cooking jus to serve.
«Avoid stirring the cous cous as it cooks leave until all the water has been absorbed then break up using the back of a fork.»