Seafood skewers with lemon, almond and rocket couscous

For the skewers: if using wooden skewers, soak them in cold water for at least 20 minutes to prevent them burning on the grill or barbecue.

Meanwhile, shell and devein prawns, leaving the tails on. Place in a noncorrosive bowl and add the squid and white fish.

Crush the fennel seeds and peppercorns with a pestle and mortar and add to the fish along with the garlic, chilli and about 4 tablespoons olive oil. Set aside to marinate for 15 minutes or so.

For the couscous: in a dry frying pan, lightly brown the lemon slices on both sides then remove and set aside to cool. Add the oil, lemon juice, chilli and garlic to the frying pan and cook until the garlic is slightly golden and has softened.

Bring the stock to the boil in a saucepan, then remove from the heat and add the couscous. Leave to stand for 5 minutes, or until the liquid has absorbed.

Fluff up the couscous with a fork, then lightly stir in the garlic-oil mixture. Chop the caramelised lemon slices and add to the couscous along with the chopped parsley and toasted almonds. Taste and adjust the seasoning as necessary.

Preheat a grill pan or barbecue. Thread all the seafood onto the skewers and brush with a little oil. Grill for 2-3 minutes, turning, until the fish and shellfish are cooked.

Tear up the rocket leaves and toss them in the couscous. Spoon onto a platter and place the seafood skewers on top. Garnish with a little parsley and the extra lemon slices and serve.