Caribbean Jerk Prawns & Veggie Couscous
with Baby Leaves & Mayonnaise
The couscous is so fluffy that it’s cradling the fresh prawns in a warm hug! Let those flavours embrace you with Caribbean jerk seasoning and veggies, with creamy mayo drizzled over at the end.
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
Couscous
(Contains Gluten; )
1
Leek
1
Sweetcorn
1
baby leaves
1
Mild Caribbean Jerk Seasoning
1
Peeled Prawns
(Contains Crustacean/Crustacé; )
1
Chicken-Style Stock Powder
1
Mayonnaise
(Contains Egg; )
1
Parsley
Not included in your delivery
1
olive oil
water
white wine vinegar
Nutrition Values
Instructions
• Thickly slice leek. Drain sweetcorn. • Roughly chop baby leaves.
• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. • Add peeled prawns and toss to coat.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and chicken-style stock powder. Bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally until tender and the water is absorbed, 10-12 minutes.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Stir-fry leek until slightly softened, 2-3 minutes. • Add sweetcorn and cook until lightly charred, 4-5 minutes. Transfer 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 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.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Divide corn and veggie couscous between bowls. Top with Caribbean prawns. • Drizzle with mayonnaise and tear over parsley to serve. Enjoy!