Peri-Peri Prawns & Roast Veggie Couscous

Name: Peri-Peri Prawns & Roast Veggie Couscous with Double Fetta Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Greek-Style Yoghurt; 1 packet Couscous; 1 packet Baby Spinach Leaves; 1 sachet Peri-Peri Seasoning; 1 Zucchini; 1 sachet Chicken-Style Stock Powder; 190 g Peeled Prawns; 1 Carrot; 2 packet Fetta Cubes

with Double Fetta Yoghurt

Get up to $230 off

Tags:

Mediterranean

Allergens:

Milk

•Gluten

•Wheat

•Celery

•Crustaceans

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Couscous

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

1 packet

Baby Spinach Leaves

1 sachet

Peri-Peri Seasoning

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

1

Zucchini

1 sachet

Chicken-Style Stock Powder

(Contains: Celery;)

190 g

Peeled Prawns

(Contains: Crustaceans;)

1

Carrot

2 packet

Fetta Cubes

(Contains: Milk;)

Nutritional Values

Calories380 kcal

Energy (kJ)1590 kJ

Fat9.5 g

of which saturates5.6 g

Carbohydrate46.1 g

of which sugars10.5 g

Dietary Fibre5.6 g

Protein27.5 g

Sodium2110 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Thinly slice carrot and zucchini into half-moons. • Place carrot and zucchini on a 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.

2

• 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. Add butter and fluff up with fork.

3

• Meanwhile, in a medium bowl, combine peeled prawns, peri-peri seasoning, a drizzle of olive oil and a pinch of pepper. • In a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste. • Heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove pan from heat and add the honey, tossing to coat.

4

• To couscous, stir through roast veggies and baby spinach leaves with a drizzle of the white wine vinegar and olive oil. Season to taste. • Divide roast veggie couscous between bowls. • Top with peri-peri prawns and fetta yoghurt to serve. Enjoy!