One-Pot Moroccan Prawn & Veggie Pilaf
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One-Pot Moroccan Prawn & Veggie Pilaf

One-Pot Moroccan Prawn & Veggie Pilaf

with Yoghurt & Roasted Cashews

One pot cooking isn’t just convenient, it’s also full of lots of lovely flavours as everything comes together. Take a prawns and veggie pilaf, the Moroccan and chermoula spices melt in the bowl. One irresistible and easy dinner coming right up!

This recipe is under 550kcal per serving.

Calorie Smart

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time


Serving amount

1 packet

Peeled Prawns

(Contains Crustacean/Crustacé; )

1 packet

Soffritto Mix

1 packet

Moroccan Curry Paste

1 packet

Garlic Paste

1 sachet

Chermoula Spice Blend

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 sachet

Chicken-Style Stock Powder

1 packet

baby leaves

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

Crushed Roasted Cashews

(Contains cashews; )

Not included in your delivery

olive oil

1.25 cup

boiling water


Nutrition Values

Energy (kJ)1686 kJ
Fat10.5 g
of which saturates2.2 g
Carbohydrate48 g
of which sugars15.6 g
Dietary Fibre5.7 g
Protein23.8 g
Sodium2722 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.


Large Pan



• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.


• Return saucepan to high heat with a drizzle of olive oil. Add soffritto mix and cook, stirring until tender, 3-4 minutes. • SPICY! The curry paste is spicy so use a little less if you prefer your pilaf mild. Add another drizzle of olive oil, the Moroccan curry paste, garlic paste and chermoula spice blend and cook, stirring, until fragrant, 1-2 minutes.


• Add jasmine rice to the saucepan and stir to coat. Add the boiling water (11/4 cups for 2 people / 2 1/2 cups for 4 people) and chicken-style stock powder, stir, then bring to the boil. • Cover with a lid and reduce heat to medium-low. Cook for 10 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10-12 minutes. • When the rice is done, gently stir through cooked prawns and baby leaves.

TIP: The rice will finish cooking in its own steam so don't peek!


• Divide one-pot Moroccan prawn and veggie pilaf rice between bowls. • Dollop with Greek-style yoghurt. • Garnish with crushed roasted cashews to serve. Enjoy!