Place a pan over medium heat and add olive oil. Add onion, carrot and garlic, stir for 5mins until soft.

Stir in tomatoes and wine, bring to simmer and reduce the heat. Season with salt and pepper. Cook for 2-3mins until tomatoes are soft and remove from heat. Set aside for a while to achieve room temperature.

Move them to a blender and blend to create a smooth sauce. Then, return back to the pan. Add a cup of water, 2 tbsp olive oil and couscous. Stir very well and remove from heat to rest 10mins with a lid on. When ready, use a fork to separate the grains.

Heat a large, non-stick frying pan over high heat. Add 2 tbsp olive oil, prawns, stirring occasionally for 2-3mins. Remove from heat, add lemon juice, chilli flakes and coriander and mix well.

Divide the couscous among bowls. Top with the prawn mixture and season with salt and pepper.