Put the couscous into a bowl and cover it with boiling water. Pop a plate on top and leave to soak for 3 mins.

Finely slice spring onions and chop most of the parsley. Finely slice the red chilli.

Heat 2 tbsp oil in a pan and crush in the garlic. Add the spring onions and fajita seasoning. Fry for 1 min, until aromatic, then add the sweetcorn and red chilli and fry for a min further. Tip the spring onion mixture into the couscous along with the parsley and the zest and juice of ½ a lime. Fluff the couscous with a fork and season with salt and pepper.

Wipe the frying pan and add the butter, melting it over a medium heat before adding in the prawns. Cook for 2-3 min until bright pink, then take it off the heat.

While the prawns cook, slice the red peppers and add to the couscous and tip into bowls. Top with the prawns and a scattering of parsley. Serve with the remaining lime half.