Double Caribbean-Style Prawns & Carrot Couscous
with Charred Corn Salsa & Aioli
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 roast veggies with a zap of corn salsa and aioli drizzled over at the end.
The quantities provided above are averages only.
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
leek
1
carrot
2 clove
garlic
1 tin
sweetcorn
1 sachet
Mild Caribbean Jerk Seasoning
2 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
20 g
butter
(Contains Milk; )
¾ cup
water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Thinly slice leek. Finely chop garlic. Grate carrot. Drain sweetcorn. • In a large 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. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a small bowl. • To the charred corn, add a drizzle of white wine vinegar and olive oil. Season and toss to combine.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• In a medium saucepan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook carrot, leek and garlic, stirring, until softened, 4-5 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add couscous, and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork, add a drizzle of olive oil and season to taste.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes (cook in batches if your pan is getting crowded).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Return all prawns to pan, then remove from heat, add the honey and toss prawns to coat.
• Divide carrot couscous between bowls. Top with Caribbean prawns and charred corn salsa. • Drizzle over garlic aioli to serve. Enjoy!