Easy Spiced Prawns & Roast Veggie Couscous Salad

Name: Easy Spiced Prawns & Roast Veggie Couscous Salad with Garlic Aioli
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 carrot; 1 zucchini; 1 red onion; 1 packet couscous; ¾ cup boiling water; 20 g butter; 1 packet prawns; ½ tbs honey; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet garlic aioli; 1 sachet Aussie spice blend; 1 sachet Nan's special seasoning

with Garlic Aioli

4.5(876)

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Calories

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Protein

25.9g protein

Preparation Time

35 minutes

Difficulty

Easy

Calorie Smart

Easy Prep

Allergens:

Gluten
Wheat
Milk
Crustaceans
Eggs
May contain traces of allergens
Soy

Light and bright, this colourful seafood bowl will have the whole dinner table smiling. Packed full of Aussie inspired flavours and then slathered with honey, your prawns will easily become the star of tonight's dinner show. *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

carrot

zucchini

red onion

1 packet

couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

prawns

(Contains: Crustaceans;)

1 bag

baby spinach leaves

1 packet

garlic aioli

(Contains: Eggs;)

1 sachet

Aussie spice blend

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

¾ cup

boiling water

20 g

butter

(Contains: Milk;)

½ tbs

honey

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2694 kJ

Fat32.8 g

of which saturates7.8 g

Carbohydrate55.9 g

of which sugars18.8 g

Protein25.9 g

Sodium1646 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Cut red onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle over Aussie spice blend. Season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, in a large bowl, add couscous. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and butter, stirring to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

• When the veggies have 5 minutes remaining, in a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of pepper. Add prawns, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove from heat and add the honey, tossing to coat.

• To the bowl of couscous, place baby spinach leaves, roasted veggies, a drizzle of the white wine vinegar and olive oil. • Toss to combine and season to taste. • Divide roast veggie couscous salad between bowls. • Top with spiced prawns and a dollop of garlic aioli to serve. Enjoy!