- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5–6 minutes until softened. Stir in the garlic, cumin, paprika, and cinnamon, and cook for 1 minute until fragrant.
- Pour in the chopped tomatoes, cannellini beans, and stock. Season with salt and pepper, then bring to a simmer. Cook gently for 10–12 minutes.
- At the same time prepare the couscous according to packet instructions.
- Add the prawns, baby spinach and lemon zest, simmer for 5–6 minutes until the prawns are pink.
- Taste and adjust the seasoning with salt and pepper. Scatter over the chopped parsley and serve with warm couscous and a lemon wedge for squeezing.
