Honey-Sumac Prawns & Couscous Salad
with Garlic Dip & Hazelnuts
The couscous is so fluffy that it’s cuddling the fresh prawns in a warm hug! Let those flavours embrace you with sumac seasoning and honey, all pulled together with crunchy roasted almonds and a garlicky dip.
This recipe is under 650kcal per serving.
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
cucumber
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 packet
baby leaves
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ sachet
Turkish Sumac Seasoning
1 packet
Hazelnuts
Not included in your delivery
olive oil
¾ cup
boiling water
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Boil the kettle. Slice cucumber into half-moons. Roughly chop hazelnuts. • Place couscous and chicken-style stock powder in a large heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook peeled prawns, tossing, until pink and starting to curl up, 2-3 minutes. • Add Turkish sumac seasoning (see ingredients) and stir, until fragrant, 1 minute. • Remove from heat, add the honey and toss to combine.
• Meanwhile, add baby leaves to the couscous, along with cucumber and a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.
• Divide couscous salad between bowls. • Top with honey-sumac prawns. • Drizzle over garlic dip. Garnish with halzenuts to serve. Enjoy!