Combine all of the spices and herbs for the rub in a large bowl and add the olive oil, whisk to combine
Wash, peel and de-vein the prawns, keeping the tails intact. Save the prawn heads for the stock- add these to a saucepan of water.
Bring the saucepan of prawn heads & water to boil. Salt generously, then add the Pearl Cous Cous and cook according to packet instructions
While the cous cous is cooking, add the peeled prawns to the cajun rub and combine well. Heat a large frying pan over medium-high heat and add the prawns. Squeeze over with lemon juice and add some grated lemon zest to the pan. Cook the prawns about 2-3 minutes each side or until the prawns are just cooked through, then remove from heat and set aside.
Cook your fresh or frozen corn and chop the parsley roughly
Save two tablespoons of the starchy cooking water, then drain the cous-cous, discarding the prawn heads. Add the starchy water back to the cous cous and dress with extra-virgin olive oil, then add the cooked prawns and all of the juices from the pan, the corn and chopped parsley, and lightly toss to combine.
To serve, scatter with cherry tomatoes and a sprinkle of parsley. Season well with salt and freshly ground pepper