Prawn & Roast Veggie Couscous
with Basil Pesto & Aioli
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.
Ingredients
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
Nutritional Values
Instructions
• 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.
• 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.
• 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.
• 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!