Double Caribbean Jerk Prawns & Veggie Couscous
with Baby Leaves & Mayonnaise
The couscous is so fluffy that it’s cradling 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.
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
1
Mayonnaise
(Contains Egg; )
1
Mild Caribbean Jerk Seasoning
2
Peeled Prawns
(Contains Crustacean/Crustacé; )
1
Chicken-Style Stock Powder
1
Parsley
1
Sweetcorn
1
baby leaves
1
Couscous
(Contains Gluten; )
Not included in your delivery
1
olive oil
water
white wine vinegar
Nutrition Values
Instructions
• Thickly slice leek. Drain sweetcorn. • 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.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and chicken-style stock powder. Bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally until tender and the water is absorbed, 10-12 minutes.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. 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.
• 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. • Drizzle with mayonnaise and tear over parsley to serve. Enjoy!