Mix together the juice of 1 small lemon, 1 tbsp red wine vinegar, 3 tbsp olive oil and a little salt and pepper. Just before tossing salad with dressing, add 6 finely sliced mint leaves and 3 tbsp finely cut chives.
Pour 1 tbsp olive oil into a non-stick pan. Stir in curry powder and cook for a few seconds, before adding couscous and stirring for about 20 seconds. Add boiling water, cover pan and simmer for 8-10 minutes, stirring every few minutes until cooked. By that time, the water will have been absorbed.
Stir 1 tbsp olive oil into couscous, then spread couscous on a tray to cool, stirring with a fork to prevent sticking.
When cold, place couscous in salad bowl and toss with dressing. Then gently stir in diced tomato, avocado and eggs. Add prawns, either whole or cut into small pieces.
P.S. You can omit the prawns if you want a vegetarian salad.