Peri-Peri Prawns & Roast Veggie Couscous
with Double Fetta Yoghurt
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Baby Spinach Leaves
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 sachet
Peri-Peri Seasoning
(May be present: Soy, Gluten, Wheat.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Zucchini
1
Carrot
2 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
• 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.
• 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.
• 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.
• 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!
