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Spiced Prawns & Roast Veggie Couscous Salad
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Spiced Prawns & Roast Veggie Couscous Salad

Spiced Prawns & Roast Veggie Couscous Salad

with Garlic Aioli

Tags:
Under 650kcal
Easy Prep
Allergens:
Gluten
Wheat
Crustacean
Egg

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

1

red onion

1

couscous

(Contains Gluten, Wheat;)

1

prawns

(Contains Crustacean;)

1

baby spinach leaves

1

garlic aioli

(Contains Egg;)

Not included in your delivery

1

olive oil

1

boiling water

1

butter

1

honey

white wine vinegar

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Nutritional Values

Energy (kJ)2603 kJ
Calories0 kcal
Fat33.3 g
of which saturates7.8 g
Carbohydrate53.5 g
of which sugars16.6 g
Dietary Fibre0 g
Protein26 g
Cholesterol0 mg
Sodium1633 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• 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. Sprinkle over Aussie spice blend, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

2

• 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 fork and set aside.

3

• 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, toss 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.

4

• To bowl with couscous, add 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!