Easy Prawn & Roast Veggie Couscous Salad
with Bacon Bits & 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.
This recipe is under 650kcal 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
Carrot
1
Zucchini
1
onion
1 sachet
Aussie Spice Blend
1 packet
Couscous
(Contains Wheat, Gluten; May be present: Soy. )
1 sachet
Nan's special seasoning
1 packet
peeled prawns
(Contains Crustacean;)
1 packet
baby spinach leaves
1 packet
garlic aioli
(Contains Egg;)
1 packet
diced bacon
(May be present: Soy. )
Not included in your delivery
olive oil
¾ cup
boiling water
20 g
butter
(Contains Milk;)
½ tbs
honey
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 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.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, in a large bowl, add couscous. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and the 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, until pink and starting to curl up, 3-4 minutes. • Remove from heat and add the honey, tossing to coat. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
• To the bowl of couscous, place baby spinach leaves, roasted veggies, a drizzle of the white wine vinegar and olive oil. Sprinkle with diced bacon. • 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!