Shane Delia prepares cous cous with prawns and pumpkin at home. Image: Supplied.

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Prawn, pumpkin & preserved lemon lebansese cous cous with mint & pine nuts

200g prawn cutlets, cut in half
1 whole preserved lemon, skin only, finely diced
150g butternut pumpkin, peeled and diced
4 cloves garlic, thinly sliced
150g Lebanese cous cous
100ml blanching liquid from the cous cous
100g baby spinach
1/3 bunch coriander, picked and washed
1/3 bunch parsley, picked and washed
1/3 bunch mint, picked and washed
30g toasted slivered almonds
50g unsalted butter, diced
½ brown onion, diced
Pinch of salt
1 lemon, juiced
1 tsp red Aleppo pepper

• Place a small pot full of water on a high heat and bring to the boil. Add Lebanese cous cous and cook for 9 minutes.

• Remove and strain cous cous (keep 100ml of the cooking liquid), drizzle with some olive oil, mix and keep aside until required.

• Place a large pan on a high heat, drizzle with olive oil and add your diced butternut pumpkin, allow to colour and cook for approx. 10 min or until pumpkin is just softened.

• Move pumpkin to side of pan and allow to heat up again and add your chopped prawns and onions.

• Allow prawns to get colour on one side, approximately 2 minutes.

• Add red Aleppo, preserved lemon, sliced garlic and salt and give a toss. Add half of your butter and allow to foam then add your cooked Lebanese cous cous.

• Add cooking liquid and bring the boil. Once boiled, add the remaining butter and toss constantly to thicken up sauce.

• Add your almonds, all your picked herbs, spinach and toss well.

• Season with lemon juice to taste.

• Place in a serving dish and enjoy!