Easy Double Prawn & 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.
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 sachet
Aussie spice blend
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
Nan's special seasoning
2 packet
peeled prawns
(Contains Crustacean;)
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
¾ cup
boiling water
20 g
butter
½ tbs
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• 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. Drizzle with olive oil and sprinkle over Aussie spice blend. 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 a 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 peeled prawns, tossing 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 the bowl of couscous, place 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!