Harissa Prawns with Chicken

Name: Harissa Prawns with Chicken with Greek style Cheese and Couscous
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 100 grams Couscous; 1 sachet(s) Vegetable Stock; 150 grams Prawns; 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; 260 grams Diced Irish Chicken Breast; ½ tsp Sugar; to taste Salt; to taste Pepper; to taste Oil; to taste Water; to taste Butter

with Greek style Cheese and Couscous

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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

Salt4.75 g

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

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.

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.

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.