Quick Lemon & Herb Prawn
with Wholemeal Couscous Salad
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 packet
Baby Spinach Leaves
1 packet
Garlic Paste
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Snacking Tomatoes
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 sachet
Garlic & Herb Seasoning
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Wholemeal Couscous
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1
Carrot
Cooking Steps
Custom Recipe: If you've swapped to prawns, combine peeled prawns with spice blend as above.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic paste and carrot until fragrant, 2-3 minutes. • Add the water (3/4 cup for 2 people / 1 1/2 cups for 4 people), the butter, currants (see ingredients) and chicken-style stock powder and bring to the boil. • Add wholemeal couscous. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes.
Custom Recipe: Prepare pan as above. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Divide wholemeal couscous salad between bowls. • Top with herby chicken, tomato salsa and a dollop of dill & parsley mayonnaise to serve. Enjoy!
