HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMoroccan Style Prawns & Roast Veggie Couscous
Moroccan-Style Prawns & Roast Veggie Couscous

Moroccan-Style Prawns & Roast Veggie Couscous

with Dill-Parsley Yoghurt Sauce

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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.

Tags:Easy PrepClimate Superstarnew
Allergens:GlutenMilkCrustaceansEggTree Nuts

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




sweet potato

1 packet



1 sachet

chicken-style stock powder

1 packet



1 sachet

ras el hanout

(ContainsGlutenMay be present Sulphites)

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise


1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

Greek-style yoghurt


Not included in your delivery


olive oil

¾ cup

boiling water

20 g



½ tbs


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2979 kJ
Fat36.2 g
of which saturates9 g
Carbohydrate62.8 g
of which sugars19.1 g
Protein26.1 g
Sodium1415 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

• 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!