Quick-Prep Double Smokey Prawns & Veggie Couscous
with Tangy Fetta Yoghurt
Light and bright, this colourful couscous bowl will have the whole dinner table smiling. Packed full of Nan's special seasoning and then slathered with honey, your prawns will easily become the star of tonight's dinner show.
This recipe is under 650kcal per serving.
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.
Ingredients
1 packet
Cauliflower, Carrot & Zucchini Mix
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
2 packet
prawns
(Contains Crustacean;)
1 packet
Fetta Cubes
(Contains Milk;)
1 bag
baby spinach leaves
1 sachet
Nan's special seasoning
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
¾ cup
water
½ tbs
honey
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place cauliflower, carrot & zucchini mix on lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays.
• When veggies have 10 minutes remaining, in a medium saucepan, combine the water and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• Meanwhile, in a medium bowl, combine prawns, Nan's special seasoning, a drizzle of olive oil and a pinch of pepper. • Return frying 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. • Remove pan from heat and add the honey, tossing to coat.
• To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste. • To couscous, stir through roast veggies and baby spinach leaves with a drizzle of white wine vinegar and olive oil. Season to taste. • Divide roast veggie couscous between bowls. Top with smokey prawns and fetta yoghurt to serve. Enjoy!