Tandoori Prawns & Veggie Couscous
with Yoghurt & Baby Spinach- Crustaceans
Succulent prawn meatballs infused with tandoori spices, served over fluffy spinach couscous and paired with a vibrant roast cauliflower toss. A bold, balanced dish packed with flavor and texture. You're welcome!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Fine Breadcrumbs
1
Cauliflower
1 packet
Couscous
1 packet
Greek-Style Yoghurt
1 sachet
Paprika Spice Blend
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Tandoori Paste
1
Zucchini
Not included in your delivery
¼ tsp
salt
1 drizzle
olive oil
1 drizzle
white wine vinegar
¾ cup
boiling water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower into small florets. Cut zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Remove pan from heat. Add tandoori paste and a splash of water. Season with a pinch of salt. • Turn the prawns to coat. Set aside.
• Boil the kettle. • In a medium bowl, add couscous and a generous pinch of salt. • Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• To couscous, add roast veggies, baby spinach leaves and a drizzle of white wine vinegar. Toss to combine. Season to taste.
• Divide roast cauliflower toss between bowls. Top with tandoori prawns and Greek-style yoghurt. • Garnish with pine nuts. Enjoy!
