Mediterranean Prawns & Crisp Tomato Medley
with Onion Couscous & Plant-Based Pesto Aioli
- Crustaceans
- Almond
- Gluten
- Wheat
- May contain traces of allergens
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Brazil nut
- Hazelnut
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
Imagine a bed of couscous infused with an onion and lemon pepper flavour you love, then topped with prawns and a refreshing tomato medley on top. Now you can stop imagining because here it is, ready for you to devour!
Ingredients
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Plant-Based Basil Pesto
(Contains: Almond; May be present: Cashew, Eggs, Macadamia, Milk, Walnut.)
1 sachet
Lemon Pepper Seasoning
2
Red Radish
1 packet
Flaked Almonds
(Contains: Almond; May be present: Cashew, Macadamia, Milk, Walnut, Brazil nut, Hazelnut, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
1 packet
Plant-Based Aioli
1 packet
Baby Spinach Leaves
1
Brown Onion
1
Tomato
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
Not included in your delivery
¼ tsp
salt
1 drizzle
olive oil
½ tbs
water (for the sauce)
¾ cup
water
1 drizzle
vinegar (balsamic or white wine) (pantry)
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 salt and bring to the boil.
• Add couscous, stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with a fork. Season
to taste with salt and pepper.
• 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!
