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Prawn & Roast Veggie Couscous
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Prawn & Roast Veggie Couscous

with Basil Pesto & Aioli

Tags:
Easy Prep
Under 650kcal
Quick
Allergens:
Gluten
Wheat
Crustacean
Almond

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

Carrot & Zucchini Mix

1

garlic & herb seasoning

1

couscous

(Contains Gluten, Wheat;)

1

vegetable stock powder

1

prawns

(Contains Crustacean;)

1

plant-based basil pesto

(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )

1

plant-based aioli

1

baby spinach leaves

Not included in your delivery

olive oil

boiling water

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Nutritional Values

Energy (kJ)2456 kJ
Calories0 kcal
Fat32.2 g
of which saturates2.5 g
Carbohydrate47 g
of which sugars8.7 g
Dietary Fibre0 g
Protein25.3 g
Cholesterol0 mg
Sodium1743 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 240°C/220°C fan-forced. • Place carrot & zucchini mix on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2

• When the veggies have 10 minutes remaining, boil the kettle. • In a large bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cups for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

3

• While couscous is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. Remove from heat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've swapped to prawns, heat pan as above. Cook prawns, tossing until pink and slightly curled, 3-4 minutes.

4

• In a small bowl, combine plant-based basil pesto and plant-based aioli. • To bowl with couscous, add roasted veggies, baby spinach leaves and a drizzle of the vinegar. Toss to combine and season to taste. • Divide roast veggie couscous between bowls. Top with Mediterranean chick'n. • Drizzle over plant-based pesto aioli mixture. Enjoy!