Moroccan Prawns & Roast Veggie Couscous
with Hummus, Yoghurt & Almonds
- Gluten
- Wheat
- Crustaceans
- Milk
- Almond
- Sesame
- May contain traces of allergens
- Soy
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Almond
- Eggs
We love the way honey caramelises in a pan, lending a sweet and sticky finish to prawns. We've boosted the flavour further with your favourite chermoula spice and served the whole shebang on a bed of fluffy roast veggie couscous for satisfaction, guaranteed. This one, has all of our favourite Middle Eastern flavours in the one dish!
Ingredients
1
Sweet Potato
1 packet
Baby Spinach Leaves
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Vegetable Stock Pot
190 g
Peeled Prawns
(Contains: Crustaceans)
1 sachet
Chermoula Spice Blend
(May be present: Soy)
1
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Hummus
(Contains: Sesame May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut)
1
Brown Onion
Not included in your delivery
1 drizzle
olive oil
¾ cup
boiling water
20 g
butter
(Contains: Milk)
½ tbs
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
• Cut sweet potato into bite-sized chunks.
• Cut brown onion into wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and
toss to coat.
• Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays.
• Meanwhile, in a large heatproof bowl, combine couscous and stock concentrate.
• Add the boiling water (see ingredients) and butter and stir to combine.
• Immediately cover with a plate and leave for 5 minutes.
• Fluff up with a fork. Set aside.
• Meanwhile, in a medium bowl, combine peeled prawns, chermoula 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 medium-high heat. Cook
prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• In the last minute of cook time, add the honey and toss to combine. Remove
from heat.
• Stir roast veggies and baby spinach leaves through couscous. Season to taste
with salt and pepper.
• Divide roast veggie couscous between bowls.
• Top with Moroccan prawns, Greek-style yoghurt (see ingredients), hummus
and flaked almonds to serve. Enjoy!
