Herby Prawns & Veggie Couscous
with Basil Pesto ‘Aioli’ Drizzle- Gluten
- Wheat
- Crustaceans
- Almond
- May contain traces of allergens
- Soy
- Eggs
- Milk
- Cashew
- Walnut
- Macadamia
Prawns gets some extra love when drizzled with our plant-based pesto aioli mixture. Laid on a bed of our favourite grain, you've got everything that you could want in more in this bowl. *This recipe is under 650kcal per serving.*
Ingredients
1 bag
Carrot & Zucchini Mix
1 sachet
garlic & herb seasoning
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
vegetable stock powder
1 packet
prawns
(Contains: Crustaceans;)
1 packet
plant-based basil pesto
(Contains: Almond; May be present: Eggs, Milk, Cashew, Walnut, Macadamia.)
1 packet
plant-based aioli
1 bag
baby spinach leaves
Not included in your delivery
olive oil
¾ cup
boiling water
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• 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 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 prawns. • Drizzle over plant-based pesto aioli mixture. Enjoy!
