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Spiced Prawns & Veggie Pearl Couscous with Nutty Garlic Fetta & Balsamic Glaze

Spiced Prawns & Veggie Pearl Couscous with Nutty Garlic Fetta & Balsamic Glaze

with Coconut & White Choc-Chip Brownies for Dessert

Christmas Gourmet
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We're beyond excited to bring you this gorgeous prawn dish with pearl couscous, cherry tomatoes, garlic and parsley, all topped off with garlicky fetta and a balsamic glaze.

Unfortunately, this week's king prawns were in short supply. Some customers will receive rainbow trout instead of king prawns. Don't worry, the recipe will be just as delicious!

Allergens:Tree NutsMilkGlutenCrustaceansSulphitesSoy

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
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 punnet

cherry tomatoes

1

capsicum

1

red onion

1 bag

yellow squash

2 clove

garlic

1 bag

parsley

1 packet

roasted almonds

(ContainsTree NutsMay be present Gluten, Milk, Peanuts, Sesame, Soy)

½

lemon

1 packet

fetta cheese

(ContainsMilk)

1 packet

pearl couscous

(ContainsGluten)

1 cube

vegetable stock

1 packet

king prawns

(ContainsCrustaceans, Sulphites)

1 sachet

Aussie spice blend

(May be present Gluten)

1 bag

spinach & rocket mix

1 bottle

balsamic glaze

(ContainsSulphites)

1 packet

chocolate brownie mix

(ContainsGlutenMay be present Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 packet

mini white chocolate chips

(ContainsMilk, Soy)

1 packet

shredded coconut

(ContainsSulphites)

1

passionfruit

1 packet

thickened cream

(ContainsMilk)

Not included in your delivery

olive oil

1.25 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2270 kJ
Fat16.2 g
of which saturates4.8 g
Carbohydrate59.7 g
of which sugars22.9 g
Dietary Fibre0 g
Protein32.7 g
Cholesterol0 mg
Sodium1671 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Halve the cherry tomatoes. Cut the capsicum into 2cm chunks. Cut the red onion and yellow squash into 1cm wedges. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 20-25 minutes.

TIP: If the veggies don't fit on one oven tray, divide them between two trays.

2

While the veggies are roasting, finely chop the garlic. Finely chop the parsley leaves. Roughly chop the roasted almonds. Zest the lemon (see ingredients) to get a good pinch and slice into wedges. In a medium bowl, combine the king prawns, Aussie spice blend and a drizzle of olive oil, then season with pepper.

Alternative Step 2 if you've received rainbow trout: While the veggies are roasting, finely chop the garlic. Finely chop the parsley leaves. Roughly chop the roasted almonds. Zest the lemon (see ingredients) to get a good pinch and slice into wedges. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil, then season with pepper. Add the rainbow trout and turn to coat.

3

In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl. Crumble in the fetta, and add the parsley, almonds and lemon zest into the garlic oil mixture. Stir to combine and season to taste.

5

When the veggies have 5 minutes remaining, heat a large frying pan over a medium-high heat with drizzle of olive oil. When the oil is hot, cook the prawns, tossing, until pink and starting to curl up, 3 minutes.

Alternative Step 5 if you've received rainbow trout: When the veggies have 5 minutes remaining, heat a large frying pan over a medium-high heat with drizzle of olive oil. Add the trout to the pan, skinside down first, and cook until just cooked through, 2-4 minutes each side (depending on thickness).

6

Stir the roasted veggies, a squeeze of lemon juice and the spinach & rocket mix through the pearl couscous and divide between plates. Top with the spiced prawns and the nutty garlic fetta. Drizzle over the balsamic glaze. Serve with any remaining lemon wedges.

Alternative Step 6 if you've received rainbow trout: Stir the roasted veggies, a squeeze of lemon juice and the spinach & rocket mix through the pearl couscous and divide between plates. Top with the trout and the nutty garlic fetta. Drizzle over the balsamic glaze. Serve with any remaining lemon wedges.