Easy Double Spiced Prawns & Roast Veggie Couscous Salad
with Garlic Aioli
Light and bright, this colourful seafood bowl will have the whole dinner table smiling. Packed full of Aussie inspired flavours and then slathered with honey, your prawns will easily become the star of tonight's dinner show.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
zucchini
1
red onion
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains Egg;)
2 packet
prawns
(Contains Crustacean;)
1 sachet
Aussie spice blend
1 sachet
Nan's special seasoning
Not included in your delivery
1
olive oil
¾ cup
boiling water
20 g
butter
(Contains Milk;)
½ tbs
honey
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Cut red onion into wedges. • Place veggies on a lined oven tray. Sprinkle over Aussie spice blend, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, in a large bowl, add couscous. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and butter, stirring to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with fork and set aside.
• When the veggies have 5 minutes remaining, in a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of pepper. Add prawns, toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing in batches, until pink and starting to curl up, 3-4 minutes. • Remove from heat, and add the honey, tossing to coat.
• To bowl with couscous, add baby spinach leaves, roasted veggies, a drizzle of the white wine vinegar and olive oil. • Toss to combine and season to taste. • Divide roast veggie couscous salad between bowls. • Top with spiced prawns and a dollop of garlic aioli to serve. Enjoy!