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:
Eat Me First
•Quick
•Climate Conscious
Allergens:
Hvede
•Crustaceans
•Milk
•Amandelnoten
•Egg
•Senf
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Carrot
1 unit(s)
Sweet Potato
100 grams
Couscous
(Contains: Hvede May be present: Soja)
1 sachet(s)
Vegetable Stock
180 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: Amandelnoten May be present: Sesamsamen, Glutenhaltiges Getreide, Erdnüsse)
1 sachet(s)
Aioli
(Contains: Egg, Senf)
1 sachet(s)
Honey
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2766 kJ
Energy (kcal)661 kcal
Fat24.5 g
of which saturates2.9 g
Carbohydrate81 g
of which sugars18.6 g
Dietary Fiber0.1 g
Protein29.2 g
Salt3 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
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 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.
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.
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.
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.
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.
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