• Place the prawns into a large ceramic bowl and add the Bitton Chilli Garlic Masala (or fresh chili and garlic), olive oil and sea salt.
• Mix well to coat them prawns.
• Cover the bowl and place in the fridge to marinate for 2 hours or overnight.

Salad:

• Place a small saucepan over high heat, add water and bring to the boil.
• Add some sea salt to taste and a tablespoon of oil.
• Place the couscous in a small bowl and pour the boiling water over the top.
• Cover and let stand for about 5 minutes until all the water is absorbed.
• Fluff up the couscous with a fork, set aside in a warm place. When ready to serve, add the tomato, onion, mango and coriander to the couscous, combine well.
• Pre-heat the barbecue or frying pan.
• Place the prawns onto the barbeque and cook for 2 to 3 minutes.
• Turn and cook for a further 3 minutes.
• Add a squeeze of lemon to the prawns when you finish cooking them.

To Serve:

• Place a mound of couscous salad on each plate, top with three or four prawns and garnish with a lemon wedge and baby herbs.
• You can also use an egg ring to form a neat stack.