Double Caribbean Prawn & Veggie Couscous Bowl

• In a medium saucepan, heat the butter and a 
drizzle of olive oil over medium-high heat. 
• Cook carrot, onion and garlic, stirring, until 
softened, 4-5 minutes. Transfer to a bowl and 
cover to keep warm.
• Wipe out the saucepan, then add 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 a fork.

• Meanwhile, heat a large frying pan over high 
heat with a drizzle of olive oil. 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 to taste with salt
and pepper and toss to combine. 
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!

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