Caribbean Jerk Prawns & Veggie Couscous
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Caribbean Jerk Prawns & Veggie Couscous

Caribbean Jerk Prawns & Veggie Couscous

with 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 550kcal per serving.

Tags:
Under 550kcal
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 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; )

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)2005 kJ
Fat17.8 g
of which saturates2.7 g
Carbohydrate48.6 g
of which sugars10.2 g
Dietary Fibre5.6 g
Protein22 g
Sodium2034 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 corn and veggie couscous between bowls. Top with Caribbean prawns. • Drizzle with mayonnaise and tear over parsley to serve. Enjoy!