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Glazed Peri Peri Prawn Skewers

with pearled couscous
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
740 kcal
Protein
: 
27.1g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Sesame
  • Egg
  • Milk
  • Mustard
  • Wheat
  • Cereals containing gluten
  • Crustaceans
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

4 unit(s)

Bamboo Skewers

1 sachet(s)

Vegetable Stock

1 unit(s)

Onion

½ sachet(s)

Peri Peri Seasoning

(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)

10 grams

Sesame Seeds

(Contains: Sesame)

1 sachet(s)

Mango Chutney

120 grams

Salad Leaves

1 unit(s)

Avocado

50 grams

Ranch Sauce

(Contains: Egg, Milk, Mustard)

150 grams

Couscous

(Contains: Wheat, Cereals containing gluten May be present: Soya)

160 grams

Prawns

(Contains: Crustaceans)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3095 kJ
Energy (kcal)740 kcal
Fat33 g
of which saturates4.7 g
Carbohydrate87.1 g
of which sugars17.2 g
Dietary Fiber7.1 g
Protein27.1 g
Salt2.9 g
Trans Fat3.2 g
Potassium538.5 mg
Calcium62.6 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.

Cooking steps

Boil the Couscous
1
  • Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
  • Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
  • Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
  • Cover with a lid and leave to the side until ready to serve. 

TIP: If you’re in a hurry you can boil the water in your kettle.

Prep the Rest
2
  • Soak the skewers (2 per person) in cold water to prevent them from burning.
  • Half, peel and cut the onion into 3cm wide wedges.
Thread the Skewers
3
  • Pat the prawns dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
  • In a bowl toss the onion and prawns with a large pinch of peri peri spice mix and a drizzle of oil.
  • Carefully thread the tossed prawns and onion onto the skewers, alternating between the two. 

TIP: You may want to taste as you go, the peri peri can be a little bit salty.

4
  • Place a large pan over medium-high heat with a good drizzle of oil.
  • When the pan is hot add the skewers and fry for 8-10 mins, turning until golden brown on each side.
5
  • Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
  • Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.
  • Just before serving, toss the salad leaves and avocado with the ranch and a pinch of the peri peri.
  • Taste and season with salt and pepper, if required. 
6
  • Divide the tossed salad and pearled couscous between plates.
  • Top with the peri peri prawn skewers.
  • Finish with a drizzle of mango chutney on them and a scattering of sesame seeds. 
Meal right image

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