Chermoula Prawn, Chickpea & Roast Veggie Stew
with Carrot-Currant Couscous & Mint Yoghurt
- Gluten
- Wheat
- Almond
- Milk
- Crustaceans
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
With a little help from our chermoula spice blend, this prawn and veggie-loaded stew definitely delivers in the flavour department. Served with a slightly sweet and earthy couscous and topped with a creamy mint yoghurt and a sprinkle of almonds, it’s a textural treat, too.
Ingredients
1 packet
Baby Spinach Leaves
1
Capsicum
1
Carrot
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Chickpeas
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
3
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Mint
1 sachet
Vegetable Stock Pot
1
Zucchini
190 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water (for the sauce)
20 g
butter
(Contains: Milk)
1 tsp
brown sugar
¾ cup
water (for the couscous)
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced.
- Finely chop garlic.
- Roughly chop zucchini and capsicum.
- Grate carrot (see ingredients).
- Drain and rinse chickpeas.
- Place capsicum and zucchini on a lined oven
tray. Season with salt, drizzle with olive oil and toss to coat. - Roast until tender, 20-25 minutes.
- While the veggies are roasting, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Cook peeled prawns, carrot and half of the garlic, tossing, until pink and starting to curl up, 3-4 minutes.
- Add the water (for the couscous) and half the stock concentrate and bring to the boil.
- Add couscous and currants, stirring to combine.
- Cover with a lid, then remove from heat. Leave until water is absorbed, 5 minutes. Fluff up with a fork.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chickpeas until softened, 2-3 minutes.
- Add chermoula spice blend and remaining garlic and cook until fragrant, 1 minute.
- Add diced tomatoes with garlic & onion, the water (for the sauce) and a pinch of salt. Stir to combine. Simmer until sauce is slightly thickened, 2-4 minutes.
- Add roast veggies, baby spinach leaves, the butter and brown sugar and stir until spinach is wilted, 1 minute. Season to taste with salt and pepper.
- Pick and finely slice mint leaves.
- In a small bowl, combine Greek-style yoghurt, a drizzle of olive oil and half the mint. Season to taste.
- Divide carrot-currant couscous between bowls.
- Spoon over chermoula prawn, chickpea and roast veggie stew.
- Top with a dollop of mint yoghurt.
- Sprinkle with flaked almonds and remaining mint to serve. Enjoy!
