Caribbean Prawns & Couscous
with Veggies, Charred Corn & Lemon Mayo
- Eggs
- Crustacean/Crustacé
- Gluten(Wheat)
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
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 roasted veggies with a zap from the zesty mayo drizzled over at the end. *This recipe is under 650kcal per serving.* *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
capsicum
1 tin
sweetcorn
1 bag
baby spinach leaves
½
lemon
1 packet
mayonnaise
(Contains: Eggs, May contain traces of allergens, Fish, Wheat, Traces of Cashew, Almond, Sesame, Soy; )
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains: Gluten(Wheat); )
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
1
olive oil
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Slice capsicum into thin strips. Drain the sweetcorn. Roughly chop baby spinach leaves. Slice lemon into wedges. • In a small bowl, combine mayonnaise and a squeeze of lemon juice.
• In a medium 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. Stir-fry capsicum until slightly softened, 2-3 minutes. • Add sweetcorn and cook until lightly charred, 4-5 minutes. Transfer the 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 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!
• Meanwhile, combine the water and chicken-style stock powder in a medium saucepan. Bring to the boil. • Add couscous and a drizzle of olive oil, stirring to combine. Cover with a lid, then remove from heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Stir through baby spinach, corn and capsicum.
• Divide couscous with veggies and charred corn between bowls. Top with Caribbean prawns. • Drizzle with lemon mayo. Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Caribbean jerk seasoning on the prawns, though some found it a bit salty or overpowering.
- Ease of prep: Customers praised the dish for being quick, easy to prepare, and straightforward to follow.
- Suggestions: Consider using less seasoning on the prawns; some found adding extra vegetables improved the meal.
- Portions: Several reviewers mentioned the portions were small, particularly for the couscous and vegetables.
- Next-day meals: Some enjoyed leftovers for lunch, finding the dish kept well for a second meal.
