NZ Garlic & Herb Prawns
with Cheesy Veggie Couscous & Lemon Mayo
- Wheat
- Gluten
- Almond
- Milk
- Crustaceans
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Roasted almonds
(Contains: Almond; )
1
Silverbeet
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Parsnip
1
Lemon
200 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut parsnip and carrot into bite-sized chunks. • Place parsnip and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
• In a large heatproof bowl, place couscous and chicken-style stock powder. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave until all water is absorbed, 5 minutes. Fluff up with a fork and set aside.
• Meanwhile, roughly chop silverbeet. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook silverbeet until tender, 3-4 minutes. Season to taste, then transfer to the bowl with couscous. • Cut lemon into wedges. In a small bowl, combine mayonnaise with a squeeze of lemon juice. Set aside. • Roughly chop roasted almonds.
If you've swapped from chicken breast to prawns, follow pan heating instructions as above, and cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• To the bowl with the couscous and silverbeet, add roasted veggies and grated Parmesan cheese. Toss to combine and season to taste.
• Slice garlic and herb chicken. • Divide veggie-loaded couscous between bowls. Top with chicken and spoon over any resting juices. • Drizzle over lemon mayo and serve with any remaining lemon wedges. Enjoy!
