Instead of basil: try dill or parsley. Or dried herbs work too. Some dried basil or oregano works, but I do really recommend getting fresh if you can, as it makes such a difference and adds some freshness. To store a bunch of basil for up to a week, it’s really easy and means you can use it through the week (and make my 15 minute Thai pork & basil stir fry). Remove the elastic band from the bunch of basil (if there is one) and trim off the very ends. Fill a small glass with about 2cm of water and place the basil in the glass. You don't need much water at all. Then take a sealable sandwich/freezer bag and place it over the glass. Seal to the edges as much as you can and make sure the leaves aren’t too bunched together and stuck to the freezer bag. Leave at room temp, and it should last around a week like this.

Instead of feta on top: try grating over some parmesan or pecorino. Or add some goat’s cheese. A dollop of ricotta would be delicious too. If you have some and are feeling fancy, some burrata is always good.

If you don’t want to use prawns: you could top the couscous with another protein of your choice like a salmon fillet or crispy chicken thighs. I like prawns because that’s what makes this so quick!

To bump up the flavour in the couscous: you could add lemon zest or dried herbs to the boiling stock and let it all boil together. I like adding a teaspoon or two of dried oregano here. If you don’t have any stock cubes, you could just use water, lots of salt and then lemon zest & herbs.

Make it spicy: I sometimes make this spicy if it’s just for my husband and me, and not my children. Adding a teaspoon of chilli flakes or harissa paste when you add the garlic is a nice way to do this.

If you want to double the recipe: This is very simple, just double everything and continue as normal.

Make it veggie: Skip the prawns - it’s delicious even without them. You could serve with some veggies on the side. Otherwise, if you have a nice jar of beans (chickpeas, cannellini, butter beans), you could add those in when you would add the prawns and warm them up. I like the jars as they are so much more flavourful and have a delicious soft texture. It adds a nice bump of protein.

What to do with leftovers: I rarely have leftovers of this, as it goes fast in my house. But if you do, it’s actually very delicious cold. I say cold, I mean room temperature, as everything is best without the fridge chill. Just remove the Tupperware from the fridge about 20-30 minutes before you want to eat it. Add a drizzle of olive oil and stir together. Makes a great lunch alongside some salad leaves and balsamic dressing.