Double Caribbean-Glazed Prawn & Veggie Couscous Bowl
with Charred Corn Salsa & Garlic 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 sautéed 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
2
Garlic
1 tin
Sweetcorn
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Leek
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Mild Caribbean Jerk Seasoning
400 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Cooking Steps
• Thinly slice leek. Finely chop garlic. Grate carrot. Drain sweetcorn. • In a large 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 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 (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, add the honey and toss to coat.
• Divide veggie couscous between bowls. Top with Caribbean prawns and charred corn salsa. • Serve with garlic aioli. Enjoy!
