Caribbean Prawns & Couscous Bowl

Name: Caribbean Prawns & Couscous Bowl with Veggies, Charred Corn & Lemon Mayo
Total time: 30 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 sachet Chicken Stock Pot; 1 packet Couscous; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Baby Spinach Leaves; 1 Capsicum; 190 g Peeled Prawns; 1 tin Sweetcorn; 1 Lemon; 2 tbs Mayonnaise; 1 drizzle olive oil; ¾ cup water

with Veggies, Charred Corn & Lemon Mayo

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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.

Allergens:

Gluten

•Wheat

•Crustaceans

•Eggs

The quantities provided above are averages only.

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

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chicken Stock Pot

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Baby Spinach Leaves

Capsicum

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 tin

Sweetcorn

Lemon

Not included in your delivery

2 tbs

Mayonnaise

(Contains: Eggs;)

1 drizzle

olive oil

¾ cup

water

Nutritional Values

Calories363 kcal

Energy (kJ)1520 kJ

Fat83 g

of which saturates13.5 g

Carbohydrate50.3 g

of which sugars11.9 g

Dietary Fibre5.5 g

Protein21.3 g

Cholesterol42 mg

Sodium2230 mg

Trans Fat0.2 g

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

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

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

• 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.

• Return pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, 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!

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

• Divide couscous between bowls. Top with Caribbean prawns. • Drizzle with lemon mayo. Serve with any remaining lemon wedges. Enjoy!