Preparation time: 20 minutes
Cooking time: 20 minutes

1. Thaw and peel the prawns.
2. Peel and chop the garlic and thinly slice the onions.
3. Seed and finely chop the chili.
4. Wash and coarsely chop the spinach.
5. Sauté the onion and chili in olive oil.
6. Add the spinach and let wilt for a few minutes.
7. Meanwhile, let the couscous swell in 300 ml (1 1/4 cup) water for 5 minutes.
8. In another skillet, melt the butter; once it foams, add the prawns, garlic and white wine. Remove the prawns once they change color.
9. In the same skillet, lightly brown the halved apricots for a few moments.
10. Add the couscous and the spinach seasoned with onion and chili; garnish with the prawns and the apricot halves.
11. Season with salt and pepper and end with a drizzle of lime juice to taste.