Mediterranean Prawn & Crisp Tomato Medley
with Onion Couscous & Plant-Based Pesto Aioli
Imagine a bed of couscous infused with an onion and lemon pepper flavour you love, then topped with prawns, sesame falafel and a refreshing spinach-tomato medley on top. Now you can stop imagining because here it is, ready for you to devour!
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
½
Brown Onion
2
Red Radish
1
Tomato
1 packet
Baby Spinach Leaves
1 packet
Plant-Based Aioli
1 packet
Plant-Based Basil Pesto
(Contains: Almond; May be present: Eggs, Milk, Cashew, Walnut, Macadamia.)
1 sachet
lemon pepper seasoning
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
peeled prawns
(Contains: Crustaceans;)
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Walnut, Macadamia, Soy, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio.)
Not included in your delivery
olive oil
½ tbs
water (for the sauce)
¾ cup
water (for the couscous)
¼ tsp
salt
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Thinly slice brown onion (see ingredients) and red radish. • Roughly chop tomato and baby spinach leaves. • In a small bowl, combine plant-based aioli, plant-based basil pesto and the water (for the sauce).
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 4-5 minutes. Add lemon pepper seasoning and cook until fragrant, 1 minute. • Add the water (for the couscous) and the salt and bring to the boil. Add couscous, stir to combine. Cover with a lid and remove from the heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
• Meanwhile, in a large bowl, add tomato, radish, baby spinach, prawns and a drizzle of the vinegar and olive oil. Season and toss to combine. • Divide onion couscous between bowls. Top with Mediterranean prawns and spinach-tomato medley. • Drizzle over plant-based pesto aioli sauce. Top with flaked almonds to serve. Enjoy!
