Place the couscous in a large bowl and pour over the boiling fish stock.  Cover and leave aside for 5 minutes then fluff up the couscous with a fork, cover again and leave aside for a further 5 minutes.  Fluff it up again with a fork and season to taste.  Heat oil in a frying pan, add the prawns, chilli garlic and courgettes and sauté for 3 minutes or until the prawns and courgettes are cooked.  Add the toasted almonds, sultanas, olives, mint and lemon juice and then season to taste.  Toss this well together with the couscous.

Whisk all the ingredients for the dressing together and season to taste.  Toss with the couscous and serve warm.