- Place the yoghurt in a sieve lined with a fine cloth such as muslin. Sit this over a bowl and refrigerate overnight to drain excess liquid. Sprinkle with half of the lemon zest and sea salt.
- Place red onion in a small bowl with white wine vinegar and a pinch of salt. Refrigerate until ready to use.
- Prepare the couscous according to packet instructions. Once ready then fluff with a fork, stir through olive oil, lemon zest, most of the parsley (leaving some for garnish), mint, and a pinch of salt and pepper.
- Pat prawns dry and place in a bowl. Toss with cumin, paprika, coriander, garlic powder, and a good pinch of salt and pepper. Set up a crumb station with flour, egg, and panko in separate bowls. Dip each prawn in flour, then egg, then panko.
- Heat a good film of oil in a large frying pan over medium-high heat. Fry prawns in batches for 2–3 minutes per side, or until golden and cooked through. Transfer to a paper towel lined plate.
- Drain pickled onion and toss with salad mix and almonds. Season with a little olive oil, salt and pepper to taste.
- Spoon couscous onto plates. Top with prawn cutlets, dollops of labneh, and a generous helping of salad. Sprinkle with remaining lemon zest and chopped parsley.
