Heat the olive oil in a pan with the
cumin seeds and toast for a few mins
until aromatic. Tip in the carrots, season,
then cook for 3 mins until tender. Transfer
to a bowl, then pour over the couscous
and 400ml hot water. Cover with cling
film and leave for 10 mins, or until all the
water has been absorbed and the
couscous is tender.
Meanwhile, heat the grill to high. Put
the prawns, cherry tomatoes and onion
wedges in another bowl, season, then
stir in the harissa. Thread everything
onto skewers (if using wooden skewers,
soak them in water first to prevent
burning), then lay on a baking tray.
Grill for 2-3 mins each side, or until
the prawns are cooked though.
Mix the tahini, yogurt, garlic, lemon
juice and seasoning to make a sauce.
Fork the mint though the couscous,
transfer to a platter and place the
skewers on top. Drizzle over any cooking
juices, and serve with a dollop of sauce
and lemon wedges.