Method:
1 Cook the couscous following packet directions.
2 Heat a char-grill pan over medium-high heat, drizzle prawns with oil, cook for 2-3 minutes each side or until cooked through. Peel and segment 1 orange, juice the remaining orange.
3 Combine the couscous, red chilli, capsicums, orange segments, parsley, olives and orange juice in a bowl, drizzle with olive oil, season with salt and pepper and toss to combine.
4 For the dressing, place the sugar in a non-stick frying pan over medium heat, cook, stirring occasionally until caramelized. Remove from heat, carefully add the orange juice and rind, stir until dissolved. Pour over the couscous and deglaze the hot pan with the white wine, then pour over the couscous. Stir to combine.
5 Spoon couscous onto a serving plate, top with prawns and serve.