North Indian-Spiced Prawns
with Carrot Couscous & Almonds
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
1 packet
Couscous
1 packet
Baby Spinach Leaves
1 packet
Peeled & Chopped Pumpkin
2
Garlic
1 sachet
Chicken-Style Stock Powder
1 packet
Mint
1 packet
Flaked Almonds
1
Carrot
190 g
Peeled Prawns
(Contains: Crustaceans;)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Chop 1/2 the carrot into small chunks. • Place chopped carrot and peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 15-20 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • Grate remaining carrot. • Roughly chop baby spinach leaves. • Pick and finely slice mint leaves.
• In a medium bowl, combine mild North Indian spice blend, a generous pinch of salt and a drizzle of olive oil. • Add prawns, tossing to coat.
• 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.
• Return saucepan to medium-high heat with the butter. Cook grated carrot until softened, 2 minutes. Add garlic and cook until fragrant, 1 minute. • Add the water and chicken-style stock powder. Bring to the boil, then add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. • Set aside until all water is absorbed, 5 minutes. • Fluff up with a fork, then stir through baby spinach, roasted veggies and mint.
• Divide carrot couscous between bowls. Top with North Indian-spiced prawns. • Dollop over Greek-style yoghurt. Sprinkle with slivered almonds to serve. Enjoy!
