Double Caribbean Prawns & Couscous Bowl
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Double Caribbean Prawns & Couscous Bowl

Double Caribbean Prawns & Couscous Bowl

with Veggies, Charred Corn & Lemon Mayo

With hints of pimento, pepper and nutmeg, our mild Caribbean seasoning infuses juicy prawns with a bright pop of flavour.Serve over a veggie-loaded couscous, and bring it all together with a lemon mayo drizzle, which adds creaminess and zing.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Allergens:
Egg
Crustacean
Gluten
Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

capsicum

1 tin

sweetcorn

1 bag

baby spinach leaves

½

lemon

1 packet

mayonnaise

(Contains Egg;)

1 sachet

mild Caribbean jerk seasoning

2 packet

prawns

(Contains Crustacean;)

1 sachet

chicken-style stock powder

1 packet

couscous

(Contains Gluten, Wheat;)

Not included in your delivery

olive oil

¾ cup

water

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Nutritional Values

Energy (kJ)2280 kJ
Fat20.3 g
of which saturates2.2 g
Carbohydrate49.5 g
of which sugars10.8 g
Protein38.2 g
Sodium2761 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Medium Saucepan
Lid

Instructions

1
1

• Slice capsicum into thin strips. • Drain sweetcorn. • Roughly chop baby spinach leaves. • Slice lemon into wedges. • In a small bowl, combine mayonnaise and a squeeze of lemon juice.

2
2

• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. • Add prawns and toss to coat.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. Stir-fry capsicum until slightly softened, 2-3 minutes. • Add sweetcorn and cook until lightly charred, 4-5 minutes. Transfer veggies to a bowl and cover to keep warm.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

4
4

• Return pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing in batches, until pink and starting to curl up, 3-4 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

5
5

• Meanwhile, in a medium saucepan, combine the water and chicken-style stock powder. Bring to the boil. • Add couscous and a drizzle of olive oil, stirring to combine. Cover with a lid, then remove from the heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Stir through the baby spinach leaves, corn and capsicum.

6
6

• Divide couscous with veggies and charred corn between bowls. Top with Caribbean prawns. • Drizzle with the lemon mayo. Serve with any remaining lemon wedges. Enjoy!