Thai-flavoured couscous

Method

1. First put the couscous in a roomy dish and pour the boiling water over it. Leave for 2 minutes, then fluff with a fork. Set aside to absorb the rest of the liquid while you prepare the stir-fry.

2. Heat the oil in a wok or large heavy-based frying pan over medium-high heat. Add the shallots and garlic, and fry for 1-2 minutes until softened but not coloured.

3. Add the cumin, ground coriander, lime leaves, lemon grass, chilli, galangal, turmeric and lime juice. Stir-fry for one minute.

4. Raise the heat to high, add the coconut milk and stir through.

5. Stir in the fish sauce and baby sweetcorn. Cook for 2 minutes.

6. Add the prawns and red pepper. Cook for 3 minutes more.

7. Finally add the spinach and most of the fresh coriander - reserve a little as a garnish. Stir-fry for another minute until the prawns are uniformly pink and cooked through.

8 Season with the black pepper. Remove the lemongrass before serving.

9. By now the couscous should have absorbed all the liquid. Stir in the lemon juice and coriander.

10. Serve the stir-fry surrounded by the couscous, and topped with the reserved coriander.