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Greek Style Cheese and Pearled Couscous Grain Bowl with Prawns

Greek Style Cheese and Pearled Couscous Grain Bowl with Prawns

with olives and sweet potato
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
: 
743 kcal
Protein
: 
33.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Crustaceans
  • Milk
  • Soya
  • May contain traces of allergens
Serving amount

150 grams

Couscous

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

1 unit(s)

Sweet Potato

5 grams

Parsley

100 grams

Tomato

2 unit(s)

Cucumber

160 grams

Prawns

(Contains: Crustaceans)

1 sachet(s)

Vegetable Stock

2 sachet(s)

Garlic & Herbs

100 grams

Greek Style Cheese

(Contains: Milk)

30 grams

Olives

30 grams

Green Pesto

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3109 kJ
Energy (kcal)743 kcal
Fat26.6 g
of which saturates11.3 g
Carbohydrate91.4 g
of which sugars11.7 g
Dietary Fiber5.5 g
Protein33.1 g
Salt7.5 g
Potassium838 mg
Calcium58.4 mg
Iron2.4 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Sieve
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking steps

Roast the Sweet Potato
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the sweet potato into 2cm cubes. Add to a large (lined) baking tray.
  • Toss with oil, half the garlic and herb mix, salt and pepper.
  • Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.
  • Add the prawns for the final 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

TIP: Use two baking trays if necessary.

Cook the Couscous
2
  • Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
  • Stir in the pearled couscous, bring back 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
3
  • Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
  • Cut the tomato into 2cm chunks.
  • Roughly chop the parsley (stalks and all). 
  • Roughly chop the olives.
  • Crumble the Greek style cheese into small pieces.
Toss the salad
4
  • Toss the tomatoes, cucumber, olives, Greek style cheese, remaining garlic and herb spice mix with the parsley and pesto.
  • Season to taste with salt and pepper. 
Finishing Touches
5
  • Stir the cooked sweet potato through the pearled couscous.
  • Taste and season with salt and pepper. 
Divide and Serve
6
  • Divide the sweet potato couscous between bowls, adding the Greek style cheese and pesto salad on top.
  • Finish with a scattering of the crispy onion. 
Meal right image

Explore Similar Recipes

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