Mediterranean Prawns & Crisp Tomato Medley

Name: Mediterranean Prawns & Crisp Tomato Medley with Onion Couscous & Plant-Based Pesto Aioli
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; salt; 1 Brown Onion; 2 Red Radish; 1 Tomato; 1 Baby Spinach Leaves; 1 Plant-Based Aioli; 1 Plant-Based Basil Pesto; 1 Lemon Pepper Seasoning; 1 Couscous; 1 Peeled Prawns; 1 Flaked Almonds

with Onion Couscous & Plant-Based Pesto Aioli

Get up to $200 off!

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!

Allergens:

Almond

•Wheat

•Gluten

•Crustaceans

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Brown Onion

Red Radish

Tomato

Baby Spinach Leaves

Plant-Based Aioli

Plant-Based Basil Pesto

Lemon Pepper Seasoning

Couscous

Peeled Prawns

Flaked Almonds

Not included in your delivery

olive oil

salt

Nutritional Values

Energy (kJ)2433 kJ

Calories582 kcal

Fat34.7 g

of which saturates3.1 g

Carbohydrate43.7 g

of which sugars8.9 g

Dietary Fibre8.8 g

Protein23.6 g

Sodium1409 mg

The average adult daily energy intake is 8700 kJ

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.

• Meanwhile, cut or tear each spinach falafel into quarters (don't worry if they crumble!). • In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. When the oil is hot, cook falafels, tossing, until deep golden brown, 4-6 minutes. Transfer to a paper towel-lined plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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, falafels and a drizzle of the vinegar and olive oil. Season and toss to combine. • Divide onion couscous between bowls. Top with Mediterranean falafel and spinach-tomato medley. • Drizzle over plant-based pesto aioli sauce. Top with flaked almonds to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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!