Grilled tiger prawns with cous-cous, chilli & coconut

INGREDIENTS:
12 tiger prawns uncooked (peeled but leave head & tail on)
200g cous-cous
1 lemon (zest & juice)
50g butter
2 tablespoons olive oil
½ red chilli (blended with coconut milk)
½ green chilli (blended with coconut milk)
6 tablespoons coconut milk
¼ bunch coriander chopped
½ teaspoon grated ginger 
½ teaspoon garlic puree
300ml/ 1 pint vegetable stock
salt & pepper to taste

DIRECTIONS:
1. Boil the vegetable stock with ½ chilli mix, cloves, garlic & ginger for 1 min
2. Add cous-cous take off heat & place lid on pan
3. Peel prawns but keep head & tail on
4. Rub chilli & coconut mix over prawns & grill on griddle pan/ plate for 3 mins on each side
5. Mix coriander into cous-cous
6. Check for taste & Put cous-cous in the middle of warm plates 
7. Place prawns around cous-cous & drizzle any remaining chilli-coconut on top

Serves- 4