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Smokey Prawns & Roast Veggie Couscous
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Smokey Prawns & Roast Veggie Couscous

Smokey Prawns & Roast Veggie Couscous

with Fetta Yoghurt

Light and bright, this colourful couscous bowl will have the whole dinner table smiling. Packed full of Nan's special seasoning and then slathered with honey, your prawns will easily become the star of tonight's dinner show.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Allergens:
Gluten
Wheat
Crustacean
Milk

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

capsicum

1 sachet

chicken-style stock powder

1 packet

couscous

(Contains Gluten, Wheat;)

1 packet

prawns

(Contains Crustacean;)

1 sachet

Nan's special seasoning

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

Fetta Cubes

(Contains Milk;)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

¾ cup

water

½ tbs

honey

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)1605 kJ
Fat6.9 g
of which saturates3.2 g
Carbohydrate51.4 g
of which sugars15.6 g
Protein26.9 g
Sodium1821 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and capsicum into bite-sized chunks. Place veggies on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

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

2
2

• When veggies have 10 minutes remaining, in a medium saucepan, combine the water and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

3
3

• Meanwhile, in a medium bowl, combine prawns, Nan's special seasoning, a drizzle of olive oil and a pinch of pepper. • In a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste.

4
4

• Heat a large frying pan with a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove pan from heat and add the honey, tossing to coat.

5
5

• To couscous, stir through roast veggies and baby spinach leaves with a drizzle of the white wine vinegar and olive oil. Season to taste.

6
6

• Divide roast veggie couscous between bowls. • Top with smokey prawns and fetta yoghurt to serve. Enjoy!