Caribbean Prawns & Couscous
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Caribbean Prawns & Couscous

Caribbean Prawns & Couscous

with Veggies, Charred Corn & Lemon Mayo

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, with a zap from the zesty mayo drizzled over at the end.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Allergens:
Crustacean/Crustacé
Gluten
Egg

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

leek

1 tin

sweetcorn

1 bag

baby spinach leaves

1 packet

Peeled Prawns

(Contains Crustacean/Crustacé; )

1 sachet

Chicken-Style Stock Powder

1 packet

couscous

(Contains Gluten; )

1 packet

mayonnaise

(Contains Egg; )

½

lemon

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

¾ cup

water

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Nutrition Values

Energy (kJ)2099 kJ
Fat18.7 g
of which saturates3 g
Carbohydrate48 g
of which sugars9.8 g
Protein23.8 g
Sodium2138 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Medium Pan
Lid

Instructions

1
1

• Thickly slice leek. Roughly chop baby spinach leaves. Slice lemon into wedges. Drain the sweetcorn. • In a small bowl, combine mayonnaise and a squeeze of lemon juice. Set aside.

2
2

• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add peeled prawns and toss to coat.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. Stir-fry leek 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.

4
4

• 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!

5
5

• 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 leek.

6
6

• Divide couscous with veggies and charred corn between bowls. Top with Caribbean prawns. • Drizzle with lemon mayo. Serve with any remaining lemon wedges. Enjoy!