Start by soaking the couscous in 200 ml of boiling water. Cover and set aside for 5 minutes, then fluff with a fork and set aside.
In a large skillet or wok, heat 1 tbsp of olive oil over medium-high heat. Add the prawns and cook for 3-4 minutes, or until pink and cooked through. Remove the prawns and set aside.
In the same skillet, add the remaining olive oil and sauté the bok choy for 2-3 minutes, or until tender.
Stir in the diced pineapple and prunes. Cook for another 2-3 minutes until the pineapple is caramelized.
Add the prawns back to the skillet and pour in the rum and rice vinegar. Stir in the oregano, coriander, cumin, and paprika. Cook for 1-2 minutes or until the sauce is slightly thickened.
Season with salt and pepper to taste.
Serve the prawn and pineapple stir-fry over a bed of couscous.
Tips
Ensure your prawns are fresh for the best taste.
Feel free to add a sprinkle of fresh coriander for a fresh, aromatic garnish.
