Spiced Prawns & Roast Veggie Couscous Salad
with Garlic Aioli
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.
Ingredients
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
Nutritional Values
Instructions
• 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.
• 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.
• 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.
• 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!