Moroccan Prawns & Veggie Couscous
with Dill-Parsley Yoghurt Sauce
We love the way honey caramelises in a pan, lending a sweet and sticky finish to prawns. We've boosted the flavour further with your favourite chermoula spice and served the whole shebang on a bed of fluffy roast veggie couscous for satisfaction, guaranteed. This one, has all of our favourite Middle Eastern flavours in the one dish!
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
tomato
1
sweet potato
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
chicken stock pot
1 packet
Peeled Prawns
(Contains Crustacean;)
½ sachet
Chermoula Spice Blend
(Contains Sulphites;)
1 packet
Greek-Style Yoghurt
(Contains Milk;)
1 packet
Dill & Parsley Mayonnaise
(Contains Egg;)
1 packet
baby spinach leaves
Not included in your delivery
olive oil
¾ cup
boiling water
20 g
butter
(Contains Milk;)
½ tbs
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Roughly chop tomato. Cut sweet potato into bite-sized chunks. • Spread sweet potato over a large microwave-safe plate. Cover with a damp paper towel. Microwave sweet potato on high, 2 minutes. • Drain, then place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
• Meanwhile, combine couscous and chicken stock pot in a large heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and the butter and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork. Set aside.
• While the couscous is cooking, in a medium bowl, combine peeled prawns, chermoula spice blend (see ingredients), a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • In the last minute of cook time, add the honey and toss to combine. Remove from heat.
• In a small bowl, combine Greek-style yoghurt and dill & parsley mayonnaise. • Stir roasted sweet potato, tomato and baby spinach leaves through the couscous. Season to taste. • Divide veggie couscous between bowls. Top with Moroccan prawns and dill-parsley yoghurt sauce to serve. Enjoy!