Spiced Prawns & Broccoli Couscous Bowl
with Mayonnaise
We are ready to kick off our chermoula prawn dinner with a glowing green bowl of couscous. How do we get that scrumptious glow you may ask - by adding broccoli and baby spinach to the mix. Perfect for injecting colour, freshness and flavour into your night.
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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 bag
broccoli florets
½
lemon
1 sachet
chermoula spice blend
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
1
olive oil
¾ cup
boiling water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut any larger broccoli florets in half. Slice lemon into wedges. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add peeled prawns and turn to coat. • Place couscous and chicken-style stock powder in a large heatproof bowl. Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• 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, then add the honey and turn prawns to coat.
• Meanwhile, add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl and cover to keep warm. Season with salt and pepper.
• To the bowl with the couscous, add broccoli, baby spinach leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine, then season to taste. • Divide broccoli couscous between bowls. Top with chermoula prawns. • Dollop over mayonnaise. Serve with any remaining lemon wedges. Enjoy!