Recipe courtesy of Gary Maclean, Scotland's National Chef and MasterChef:The Professionals Champion 2016 (Serves 2)

Prawns

Preparation time :15 mins
Cooking time:5mins

Ingredients

12 large raw prawns, shells off, heads removed
2 cloves garlic (crushed)
1 lime (juiced)
1/2 lemon (juiced)
2 red chillies (deseeded and finely chopped)
Bunch of coriander
1 tbsp rapeseed oil
1 tbsp honey
Pinch salt/pepper

Method

1. In a shallow dish mix together the garlic, lime and lemon juices, chillies, oil and honey
2. Add the prawns, season with black pepper and marinate in the fridge for 30 minutes. I tend not to marinade fish and shellfish too long as it can start to cook the fish
3. Place the prawns on to a hot griddle pan until pink and cooked, basting with any leftover marinade
4. Serve with the cous cous salad

Giant Couscous salad

Preparation time:8 mins
Cooking time: 20 mins

Indredients

1 large pomegranate
200g giant couscous (also known as Israeli or pearl couscous)
250ml chicken stock (boiling)
2 limes (juiced and zest from one)
Small bunch of mint (shredded)
Small bunch of coriander (shredded)

Method

1. Cut the pomegranates in half and knock out the seeds using a wooden spoon by placing the cut side of the fruit down and hitting the skin hard with the spoon. This will remove the seeds leaving the white membrane in the skin
2. Place the couscous in a pan. Pour the boiling stock or water onto the couscous and mix in the olive oil and lime juice. Cook out slowly until the couscous is soft and has taken on all the stock
3. Mix in the pomegranate seeds, herbs and season with freshly ground black pepper
4. Once the couscous is cooled add the mint, corinader and pomegranates