Mediterranean Prawn & Crisp Tomato Medley
with Onion Couscous & Plant-Based Pesto Aioli
Imagine a bed of couscous infused with an onion and lemon pepper flavour you love, then topped with prawns, sesame falafel and a refreshing spinach-tomato medley on top. Now you can stop imagining because here it is, ready for you to devour!
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
½
Brown Onion
2
Red Radish
1
Tomato
1 packet
Baby Spinach Leaves
1 packet
Plant-Based Aioli
1 packet
Plant-Based Basil Pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1 sachet
lemon pepper seasoning
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
peeled prawns
(Contains Crustacean;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
½ tbs
water (for the sauce)
¾ cup
water (for the couscous)
¼ tsp
salt
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Thinly slice brown onion (see ingredients) and red radish. • Roughly chop tomato and baby spinach leaves. • In a small bowl, combine plant-based aioli, plant-based basil pesto and the water (for the sauce).
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 4-5 minutes. Add lemon pepper seasoning and cook until fragrant, 1 minute. • Add the water (for the couscous) and the salt and bring to the boil. Add couscous, stir to combine. Cover with a lid and remove from the heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
• Meanwhile, in a large bowl, add tomato, radish, baby spinach, prawns and a drizzle of the vinegar and olive oil. Season and toss to combine. • Divide onion couscous between bowls. Top with Mediterranean prawns and spinach-tomato medley. • Drizzle over plant-based pesto aioli sauce. Top with flaked almonds to serve. Enjoy!