HelloHero: One-Pan Tandoori Prawn & Couscous

Name: HelloHero: One-Pan Tandoori Prawn & Couscous with Cucumber Raita
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; ¾ cup water; 20 g butter; 1 Carrot; 1 Cucumber; 1 packet Peeled Prawns; 1 sachet Mild North Indian Spice Blend; 1 packet Tandoori Paste; 1 packet Couscous; 1 sachet vegetable stock powder; 1 packet Baby Spinach Leaves; 1 packet Greek-style yoghurt; drizzle vinegar (white wine or rice wine)

with Cucumber Raita

Recipe Development TeamUpdated on April 01, 2026

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Calories

508 kcal

Protein

24.7g protein

Preparation Time

20 minutes

Difficulty

Easy

Calorie Smart

Allergens:

Milk
Crustaceans
Wheat
Gluten
Soy
May contain traces of allergens

This tandoori paste is the talk of the town so when we add to this simple combo of prawn and veggie couscous, you'll be coming back for seconds (and thirds!). This recipe is under 650kcal per serving. Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Carrot

Cucumber

1 packet

Peeled Prawns

(Contains: Crustaceans;)

1 sachet

Mild North Indian Spice Blend

(Contains: Milk;)

1 packet

Tandoori Paste

1 packet

Couscous

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

1 sachet

vegetable stock powder

1 packet

Baby Spinach Leaves

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

¾ cup

water

20 g

butter

(Contains: Milk;)

drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2128 kJ

Calories508 kcal

Fat22.7 g

of which saturates8.2 g

Carbohydrate50.4 g

of which sugars13.2 g

Dietary Fibre7.3 g

Protein24.7 g

Sodium1722 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

Cooking Steps

PDF

• Thinly slice carrot into half-moons. • Finely chop cucumber. • In a medium bowl, combine peeled prawns, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook prawns and carrot, stirring occasionally, until browned, 3-4 minutes (it will finish cooking in step 3!). • Stir in tandoori paste, until combined, 1 minute.

TIP: The seasoning will char in the pan, this adds to the flavour!

• Add couscous, chicken-style stock powder, the water and the butter. Stir to combine. • Bring to the boil, cover with a lid, then remove from heat. Set aside until liquid is absorbed and chicken is cooked through, 5 minutes. • When the couscous is ready, fluff up with a fork. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste.

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, in a small bowl, combine Greek-style yoghurt, cucumber and a drizzle of the vinegar. Season to taste with salt and pepper. • Divide tandoori prawns and veggie couscous between bowls. • Serve with cucumber raita. Enjoy!