Harissa Prawns with Chicken
with Greek style Cheese and Couscous
A recipe conveniently customised just to your liking.
Tags:
Quick
•Spicy
Allergens:
Wheat
•Crustaceans
•Milk
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Couscous
(Contains: Wheat May be present: Soya)
1 sachet(s)
Vegetable Stock
150 grams
Prawns
(Contains: Crustaceans)
2 unit(s)
Garlic
1 sachet(s)
Harissa Paste
1 pack(s)
Passata
1 pack(s)
Sweetcorn
120 grams
Peas
1 sachet(s)
Honey
100 grams
Greek Style Cheese
(Contains: Milk)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)3260 kJ
Energy (kcal)779 kcal
Fat23.1 g
of which saturates9.9 g
Carbohydrate75.3 g
of which sugars25.1 g
Dietary Fiber4.2 g
Protein61.3 g
Cholesterol78 mg
Salt4.8 g
Potassium42.8 mg
Calcium19.9 mg
Iron0.2 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.
Utensils
•Sieve
•Grater
Cooking steps
1
- Add the couscous to a medium bowl.
- Pour 200ml boiling water (4P: 500ml | 6P: 600ml). into the bowl and mix well with half the stock.
- Cover with a plate or cling film and leave aside for 10 mins or until ready to serve.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Drain the sweetcorn in a sieve.
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken, season with salt and pepper and cook until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Once browned, add the prawns. Season with salt and pepper and cook for 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw prawns.
- Add the harissa paste and garlic and fry for 1 min more.
3
- Add passata, drained sweetcorn, peas, remaining stock, ½ tsp of sugar (per 2P) and 50ml water (per 2P) to the pan.
- Stir together and simmer until slightly thickened, 3-4 mins.
- Add the honey and a knob of butter and stir until melted.
- Loosen with a splash of water if you feel the sauce is too thick. Season to taste with salt and pepper. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
4
- Fluff up the couscous with a fork and share between bowls.
- Top with the harissa spiced chicken and prawn stew.
- To finish, crumble the Greek style cheese over the top.
