Caribbean Jerk Prawns & Veggie Couscous
with Bacon, Baby Leaves & Mayonnaise
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 veggies, then finish off this vibrant and refreshing dinner with a creamy drizzle of mayo.
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
leek
½ tin
sweetcorn
1 packet
baby leaves
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains: Gluten(Wheat); )
1 packet
mayonnaise
(Contains: Egg; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
parsley
1 packet
diced bacon
Not included in your delivery
olive oil
¾ cup
water
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Thickly slice leek. • Drain sweetcorn (see ingredients). • 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.
• Heat a large frying pan over high heat with a drizzle of olive oil. • Cook 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. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.
• While the veggies are cooking, in a medium saucepan, combine the water and chicken-style stock powder. Bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork, then add cooked veggies and the white wine vinegar. Stir to combine.
• Meanwhile, 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!
• Divide corn and veggie couscous between bowls. Top with Caribbean prawns. Sprinkle over with diced bacon. • Drizzle with mayonnaise and tear over parsley to serve. Enjoy!