Easy Double Prawn & Roast Veggie Couscous Salad
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Easy Double Prawn & Roast Veggie Couscous Salad

Easy Double Prawn & Roast Veggie Couscous Salad

with Garlic Aioli

Light and bright, this colourful seafood bowl will have the whole dinner table smiling. Packed full of Aussie inspired flavours and then slathered with honey, your prawns will easily become the star of tonight's dinner show.

Tags:
Quick Prep
Over 30g protein
Allergens:
Gluten
Wheat
Crustacean
Egg

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

1

red onion

1 sachet

Aussie spice blend

1 packet

couscous

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

1 sachet

Nan's special seasoning

2 packet

prawns

(Contains Crustacean;)

1 bag

baby spinach leaves

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

¾ cup

boiling water

20 g

butter

½ tbs

honey

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2877 kJ
Fat34.3 g
of which saturates7.9 g
Carbohydrate53.5 g
of which sugars16.6 g
Protein40 g
Sodium2290 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Cut red onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle over Aussie spice blend. Season with salt and toss to coat. • Roast until tender, 20-25 minutes.

2
2

• Meanwhile, in a large bowl, add couscous. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and butter, stirring to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

3
3

• When the veggies have 5 minutes remaining, in a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of pepper. Add prawns, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing in batches, until pink and starting to curl up, 3-4 minutes. • Remove from heat and add the honey, tossing to coat.

4
4

• To the bowl of couscous, place baby spinach leaves, roasted veggies, a drizzle of the white wine vinegar and olive oil. • Toss to combine and season to taste. • Divide roast veggie couscous salad between bowls. • Top with spiced prawns and a dollop of garlic aioli to serve. Enjoy!