Peri-Peri Prawns & Roast Veggie Couscous
with Fetta Yoghurt
Light and bright, this colourful couscous bowl will have the whole dinner table smiling. Packed full of delicately seared prawns tossed with peri-peri seasoning, your prawns will easily become the star of tonight's dinner show.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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 packet
Carrot & Zucchini Mix
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
peeled prawns
(Contains Crustacean;)
1 sachet
peri-peri seasoning
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
baby spinach leaves
Not included in your delivery
olive oil
⅔ cup
water
¼ tsp
salt
20 g
butter
(Contains Milk;)
½ tbs
honey
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place carrot & zucchini mix on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays.
• When veggies have 10 minutes remaining, in a medium saucepan, combine the water and salt and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Add butter and fluff up with fork.
• Meanwhile, in a medium bowl, combine peeled prawns, peri-peri seasoning, a drizzle of olive oil and a pinch of pepper. • In a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste. • Heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove pan from heat and add the honey, tossing to coat.
• To couscous, stir through roast veggies and baby spinach leaves with a drizzle of the white wine vinegar and olive oil. Season to taste. • Divide roast veggie couscous between bowls. • Top with peri-peri prawns and fetta yoghurt to serve. Enjoy!