This article introduces a recipe for couscous with prawns, aromatic herbs, and feta, highlighting its practicality and ease of preparation for busy weekday meals. The author reminisces about their time in Belgium, where they discovered couscous while working at a hotel with a Lebanese restaurant, noting its delightful texture and compatibility with various flavors. The dish not only offers a satisfying base with the couscous but also showcases the versatility of prawns and vegetables, making it a go-to option for simple yet complete meals that can be made ahead of time.