Lentil and Prawn Stew
with couscous and flaked almonds
The quantities provided above are averages only.
Ingredients
150 grams
Prawns
(Contains Crustaceans)
1 unit(s)
Onion
1 sachet(s)
Vegetable Stock
2 sachet(s)
Paprika
(Contains Mustard)
1 unit(s)
Bell Pepper
100 grams
Couscous
(Contains Wheat May be present Soya)
1 pack(s)
Lentils
1 sachet(s)
Worcester Sauce
(Contains Soya)
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
1 pack(s)
Passata
30 grams
Green Pesto
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
Put the couscous in a bowl.
Pour 200ml boiling water (500ml for 4p) and half the stock into the bowl, cover tightly with a plate or cling film and leave aside for 10 mins or until ready to serve.
Place a pan over medium heat (no oil). Once hot, dry-fry the flaked almonds, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.
Halve, peel and thinly slice the onion. Halve the pepper and discard the core and seeds. Slice into thin strips.
Drain and rinse the lentils in a sieve.
Return the pan to a medium-high heat with a drizzle of oil. Add the onion and bell pepper to the pan and fry until softened stirring occasionally, 4-5 mins.
Add the prawns, tomato passata, paprika, drained lentil, worcester sauce, remaining vegetable stock, 75ml water and 1/2 tsp sugar (double both for 4p) into the pan. Bring to a boil, cover and simmer for 8-10 mins.
IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Remove the pan from the heat and stir through the pesto and a knob of butter.
Add a splash of water if required. Season to taste with salt and pepper.
IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Fluff up the couscous and serve topped with the lentil and prawn stew. Scatter over the toasted flaked almonds.
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