Moroccan Double Prawns and Roast Veg Bulgur
with parsley yoghurt sauce
4.5
(65)
Perfectly pink prawns are coated with a special blend of Middle Eastern spices and drizzled with a cooling, herby yoghurt sauce in this hearty recipe that's exotic and familiar all at once.
Tags:
Quick
•Eat Me First
•Protein Rich
Allergens:
Milk
•Egg
•Mustard
•Wheat
•Soya
•Peanut
•Nuts
•Sesame
•May contain traces of allergens
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Carrot
1 unit(s)
Sweet Potato
1 sachet(s)
Vegetable Stock
300 grams
Prawns
2 sachet(s)
Ras-el-Hanout
60 grams
Baby Spinach
5 grams
Parsley
110 grams
Yoghurt
(Contains: Milk)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Honey
120 grams
Bulgur Wheat
(Contains: Soya, Peanut, Nuts, Sesame, May contain traces of allergens, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2798 kJ
Energy (kcal)669 kcal
Fat20.9 g
of which saturates3.2 g
Carbohydrate87.5 g
of which sugars18.5 g
Dietary Fiber0.1 g
Protein35.9 g
Cholesterol156 mg
Salt4.2 g
Potassium85.5 mg
Calcium132.2 mg
Iron0.4 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.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato into 2cm chunks (peeling optional).
- Trim the carrot then halve lengthways (unpeeled). Slice widthways into 1cm thick pieces.
- Add the veg to a lined baking tray. Toss with salt, pepper and a drizzle of oil. 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.
TIP: Use two baking trays if necessary.
2
- Pour 240ml water (per 2P) into a pot, stir in the stock and bring to the boil.
- Stir in the bulgur, bring back to the boil and simmer for 1 min. Pop a lid on the pot and remove from the heat. Leave aside for 12-15 mins or until ready to serve.
- Meanwhile, roughly chop the parsley (stalks and all).
- In a bowl, mix aioli, yoghurt and parsley. Season with salt and pepper.
TIP: If you’re in a hurry you can boil the water in your kettle.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Add the prawns. Season with ras-el-hanout, salt and pepper.
- Cook for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Once cooked, remove from the heat and stir through the honey.
4
- Stir the roast veg and spinach through the bulgur. Season to taste with salt and pepper.
- Divide the roast veg bulgur between bowls.
- Top with ras-el-hanout spiced prawns.
- Drizzle over the parsley sauce.
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