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.
The quantities provided above are averages only.
1 unit(s)
Carrot
1 unit(s)
Sweet Potato
100 grams
Couscous
1 sachet(s)
Vegetable Stock
180 grams
Prawns
2 sachet(s)
Ras-el-Hanout
60 grams
Baby Spinach
5 grams
Parsley
75 grams
Yoghurt
15 grams
Almonds
1 sachet(s)
Aioli
1 sachet(s)
Honey
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
TIP: Use two baking trays if necessary.
TIP: If you’re in a hurry you can boil the water in your kettle.
TIP: Watch them closely—they can burn easily.