Bring a large pot of salted water to the boil, add boil-in-bags couscous and stock powder, and cook on high heat for 1 1/2 minutes. Remove bags from water and leave to drain for a few moments. Once drained, open bags and empty couscous into a large bowl. Mix olive oil through couscous, fluffing with a fork, and set aside.

Into same pot of boiling water, add peas and cook for 3 minutes until tender. Drain and refresh peas under cold water. Add peas, lemon juice, lemon rind and mint to couscous, mixing through with a fork. Divide couscous into 6 serves and top each serve with a small handful of rocket leaves, finishing with 2 prawns. Alternatively, serve as a salad in one large bowl. Season to taste with salt and pepper if desired.

Tip: Drizzle a little olive oil over prawns to accentuate their brilliant.colour.

Learn about the Mediterranean diet