Caribbean Prawns & Couscous
with Veggies, Charred Corn & Lemon Mayo
The couscous is so fluffy that it’s cuddling the fresh prawns in a warm hug. Let those flavours embrace you with Caribbean jerk seasoning and roasted veggies with a zap from the zesty mayo drizzled over at the end.
This recipe is under 650kcal per serving.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
capsicum
1 tin
sweetcorn
1 bag
baby spinach leaves
½
lemon
1 packet
mayonnaise
(Contains Egg; )
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
1
olive oil
¾ cup
water
Nutrition Values
Utensils
Instructions
• Slice capsicum into thin strips. Drain the sweetcorn. Roughly chop baby spinach leaves. Slice lemon into wedges. • In a small bowl, combine mayonnaise and a squeeze of lemon juice.
• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add peeled prawns and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Stir-fry capsicum until slightly softened, 2-3 minutes. • Add sweetcorn and cook until lightly charred, 4-5 minutes. Transfer the veggies to a bowl and cover to keep warm.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return the pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, combine the water and chicken-style stock powder in a medium saucepan. Bring to the boil. • Add couscous and a drizzle of olive oil, stirring to combine. Cover with a lid, then remove from heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Stir through baby spinach, corn and capsicum.
• Divide couscous with veggies and charred corn between bowls. Top with Caribbean prawns. • Drizzle with lemon mayo. Serve with any remaining lemon wedges. Enjoy!