Double Caribbean Prawns & Charred Corn Couscous

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

• Heat a large frying pan over high heat with a 
drizzle of olive oil.
• Cook onion 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.

 While the veggies are cooking, in a medium 
saucepan, combine the water and chicken-style 
stock powder. Bring to the boil.
• Add couscous and stir to combine. Cover with a 
lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. 
Fluff up with fork, then add cooked veggies and 
the white wine vinegar. Stir to combine.

• Meanwhile, 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!