Moroccan Prawns and Roast Veg Couscous
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Moroccan Prawns and Roast Veg Couscous

Moroccan Prawns and Roast Veg Couscous

with parsley yoghurt sauce

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
Discovery
Eat Me First
Allergens:
Wheat
Crustaceans
Milk
Almonds
Egg
Mustard
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Carrot

1 unit(s)

Sweet Potato

100 grams

Couscous

(Contains Wheat May be present Soya)

1 sachet(s)

Vegetable Stock

150 grams

Prawns

(Contains Crustaceans)

2 sachet(s)

Ras-el-Hanout

60 grams

Baby Spinach

5 grams

Parsley

75 grams

Yoghurt

(Contains Milk)

15 grams

Almonds

(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)

1 sachet(s)

Aioli

(Contains Egg, Mustard)

1 sachet(s)

Honey

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)2711 kJ
Energy (kcal)648 kcal
Fat24.5 g
of which saturates3 g
Carbohydrate81 g
of which sugars18.6 g
Dietary Fiber0.1 g
Protein26.1 g
Cholesterol0 mg
Salt3.1 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

Baking Sheet with Baking Paper

Instructions

Roast the Veg
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.

Make the Couscous
2
  • Pour the couscous and stock into a bowl.
  • Stir in 200ml boiling water (500ml for 4p).
  • Cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).

TIP: If you’re in a hurry you can boil the water in your kettle.

Toast the Almonds
3
  • Place a pan over medium heat (without oil).
  • Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins.
  • Remove from the pan and set aside.

TIP: Watch them closely—they can burn easily.

Fry the Prawns
4
  • Return the pan to medium-high heat with a drizzle of oil.
  • Once hot, 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 the pan from the heat and stir through the honey.
Finishing Touches
5
  • Meanwhile, roughly chop the parsley (stalks and all).
  • In a bowl, mix the aioli, yoghurt and parsley. Season to taste with salt and pepper
  • Stir the roast veg and spinach through the couscous. Season to taste with salt and pepper
Garnish and Serve
6
  • Divide the roast veg couscous between bowls.
  • Top with ras-el-hanout spiced prawns.
  • Drizzle over the parsley sauce.
  • Finish with a scattering of toasted almonds.