Caribbean Prawns & Veggie Couscous
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Caribbean Prawns & Veggie Couscous

Caribbean Prawns & Veggie Couscous

with Leek, Charred Corn & Baby Leaves

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 creamy mayo drizzled over at the end.

This recipe is under 550kcal per serving.

Tags:
Calorie Smart
•Climate Superstar
Allergens:
Crustacean/Crustacé
•Gluten(Wheat)
•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 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; )

1 packet

parsley

Not included in your delivery

olive oil

¾ cup

water

1 tsp

white wine vinegar

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Nutrition Values

Energy (kJ)2047 kJ
Fat18.6 g
of which saturates3 g
Carbohydrate48.1 g
of which sugars10 g
Dietary Fibre7.1 g
Protein23.6 g
Sodium2140 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. Drain sweetcorn. Roughly chop baby leaves.

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 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 white wine vinegar and 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 leaves and cooked veggies.

6
6

• Divide couscous with veggies and charred corn between bowls. Top with Caribbean prawns. • Drizzle with mayonnaise and tear over parsley to garnish. Enjoy!