Seafood couscous paella

Method

1. Heat the oil in a large frying pan over a low heat. Cook the onion, pepper and tomatoes for 10 minutes or until softened.
2. Stir in the couscous, frying for 1 minute before adding the saffron and paprika.
3. Add the stock and 500ml boiling water. Bring to the boil, then turn down the heat and simmer for 5–10 minutes, stirring regularly.
4. Add the peas to the pan along with 100ml boiling water and continue stirring until all the water has been absorbed (add a little extra if you need to).
5. Mix in the prawns and mussels and heat through, seasoning with black pepper and lemon juice.
6. Serve with lemon wedges.