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 ras el hanout spices, and served the whole shebang on a bed of fluffy roast veggie couscous for satisfaction, guaranteed.
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chicken-style stock powder
ras el hanout(ContainsGlutenMay be present Sulphites)
baby spinach leaves
dill & parsley mayonnaise(ContainsEgg)
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Thickly slice carrot into half-moons. Cut sweet potato into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, combine couscous and chicken-style stock powder in a large bowl. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and the butter and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork. Set aside.
• When the veggies have 10 minutes remaining, combine prawns, ras el hanout, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. • 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. • In a small bowl, combine dill & parsley mayonnaise and Greek-style yoghurt.
• Stir roast veggies and baby spinach leaves through the couscous. Season to taste. • Divide roast veggie couscous between bowls. Top with Moroccan prawns, dill-parsley yoghurt sauce and flaked almonds to serve. Enjoy!