To make the chimichurri, add all ingredients to a food processor and blend to a smooth texture.
Peel and devein prawns, marinate in two tablespoons of chimichurri, set aside.
Thinly slice zucchini and eggplant lengthwise and drizzle with EVOO (Extra Virgin Olive Oil).
On a BBQ grill, grill vegetables until cooked and slightly charred, set aside.
Grill prawns for approximately one minute each side or until cooked through.
Meanwhile, place couscous into a large bowl, pour enough boiling water over the couscous to just cover, allowing it to sit for 3 minutes, then fluff with a fork.
To serve, divide couscous, vegetables, and prawns between two and serve with Greek yoghurt, a lemon wedge, and additional chimichurri as desired.
