Moroccan-Style Prawns & Roast Veggie Couscous
with Dill-Parsley Yoghurt Sauce- Gluten
- Wheat
- Milk
- Crustaceans
- Eggs
- Almond
- May contain traces of allergens
- Soy
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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.
Ingredients
1
carrot
1
sweet potato
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
vegetable stock powder
1 packet
prawns
(Contains: Crustaceans;)
1 sachet
ras el hanout
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
1
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. • 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 vegetable stock powder in a large heatproof 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!
