Double Caribbean Prawn & Veggie Couscous Bowl
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Double Caribbean Prawn & Veggie Couscous Bowl

Double Caribbean Prawn & Veggie Couscous Bowl

with Charred Corn Salsa & Aioli

The brown rice 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.

We’ve replaced the couscous in this recipe with pearl couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Over 30g protein
Allergens:
Crustacean/Crustacé
Milk
Gluten
Egg
Soy

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

leek

1

carrot

2 clove

garlic

1 tin

sweetcorn

1 sachet

Mild Caribbean Jerk Seasoning

2 packet

Peeled Prawns

(Contains Crustacean/Crustacé; )

1 packet

Pearl (Israeli) Couscous

(Contains Gluten; )

1 sachet

Chicken-Style Stock Powder

1 packet

garlic aioli

(Contains Egg, Soy; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

20 g

butter

(Contains Milk; )

drizzle

white wine vinegar

1 tsp

honey

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Nutrition Values

Energy (kJ)2813 kJ
Calories672 kcal
Fat27.7 g
of which saturates7.8 g
Carbohydrate57.4 g
of which sugars16 g
Dietary Fibre8.7 g
Protein35.9 g
Sodium2782 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 Frying Pan
Medium Saucepan
Lid
Large Pan

Instructions

1
1

• Boil the kettle. • Thinly slice leek. Grate carrot. Finely chop garlic. Drain sweetcorn. • In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add peeled prawns and toss to coat.

2
2

• 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. Transfer to a bowl and cover to keep warm. • Wipe out and return saucepan to medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a drizzle of olive oil. Stir through chicken-stye stock powder.

3
3

• Meanwhile, 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 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.

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 (cook in batches if your pan is getting crowded).

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

5
5

• Remove pan from heat, add the honey and toss to coat.

6
6

• Stir carrot, leek and garlic through cooked pearl couscous. • Divide veggie couscous between bowls. Top with charred corn salsa and Caribbean prawns. • Serve with garlic aioli. Enjoy!