Remove the head and shell. De vein.
Purée the garlic using the back of the knife and finely dice the chillies. Then mix the garlic, chillies and prawns together in a bowl and season with a pinch of salt.
Heat a saucepan with a drizzle of olive oil, then add the prawns. Fry for a few seconds, stir and cover for 1 minute. The prawns are now ready to serve.
Finely dice the shallot and garlic. De seed and dice the peppers. Cook together in a frying pan for 5 minutes with half of the olive oil until they begin to soften.
Cut the apricots into about 8 pieces. In a bowl mix the remaining olive oil with the couscous. Mix well. Add the dried fruits, and red pepper mixture. Stir well, then cover with boiling water so the water level is half a centimetre above the couscous. Cover with clingfilm for 6 minutes.
Finely chop the mint, coriander and spring onion. Add to the cooked couscous and run a fork through to fluff it up. Finish with a pinch of Maldon salt and squeeze of lemon.
Wash the courgettes, then slice on an angle into half centimetre pieces. Season with salt and pepper and cook over a high heat with olive oil. When the courgettes begin to take on some colour turn them over and add a good squeeze of lemon.
Remove the courgettes from the heat immediately but leave in the pan for a few more minutes to allow the residual heat to finish the cooking process. Finish with a sprinkle of chopped mint.
Mould the couscous onto the plate using a round metal ring. Press down using the back of the spoon to compact the couscous slightly. Remove the ring. Place the prawns on one side of the couscous and the courgettes on the other side. Use the liquor left in the prawn pan to dress the dish.
«This dish could work well with other seafood such as lobsters or langoustines. »