Caribbean-Style Prawns & Carrot Couscous
with Charred Corn Salsa & Aioli
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 roast veggies with a zap of corn salsa and aioli drizzled over at the end.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
leek
2 clove
garlic
1 bag
parsley
1
carrot
1 tin
sweetcorn
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
garlic aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
20 g
butter
(Contains: Milk; )
¾ cup
water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Thinly slice leek. Finely chop garlic and parsley. Grate the carrot. Drain the sweetcorn. • 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. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a small bowl. • To the charred corn, add parsley and a drizzle of white wine vinegar and olive oil. Season and toss to combine.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• In a medium saucepan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook carrot, leek and garlic, stirring, until softened, 4-5 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add couscous, and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork, add a drizzle of olive oil and season to taste.
• 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!
• Remove pan from heat, add the honey and toss prawns to coat.
• Divide carrot couscous between bowls. Top with Caribbean prawns and charred corn salsa. • Drizzle over garlic aioli to serve. Enjoy!
