Prawn & Honey-Roasted Veggie Couscous

Name: Prawn & Honey-Roasted Veggie Couscous with Aioli & Toasted Walnuts
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 1 carrot; 1 capsicum; 1 tsp honey; 1 clove garlic; 1 bag baby spinach leaves; 1 packet Peeled Prawns; 1 packet walnuts; 15 g butter; ¾ cup water; 1 sachet Chicken-Style Stock Powder; 1 packet couscous; 1 packet garlic aioli; 1 sachet Aussie Spice Blend

with Aioli & Toasted Walnuts

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Our popular Aussie spice blend, with dried onion and garlic, instantly adds a rich, classic flavour to succulent chicken. Add sweet, honey-roasted veggies and creamy aioli for a dish worth enjoying again and again.

This recipe is under 650kcal per serving.

The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

Allergens:

Crustacean/Crustacé

•Tree Nuts

•Milk

•Gluten(Wheat)

•Eggs

•Soy

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

capsicum

1 clove

garlic

1 bag

baby spinach leaves

1 packet

Peeled Prawns

(Contains: Crustacean/Crustacé; )

1 packet

walnuts

(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy. )

1 sachet

Chicken-Style Stock Powder

1 packet

couscous

(Contains: Gluten(Wheat); )

1 packet

garlic aioli

(Contains: Eggs, Soy; )

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

1 tsp

honey

15 g

butter

(Contains: Milk; )

¾ cup

water

Nutrition Values

Energy (kJ)2620 kJ

Fat33.6 g

of which saturates7.1 g

Carbohydrate49.8 g

of which sugars11.2 g

Protein24.3 g

Sodium1887 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Medium Pan

•Lid

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. • In the last 5 minutes of cook time, add the honey to the veggies. Toss to coat, then return to the oven and roast until golden.

• Meanwhile, finely chop garlic. Roughly chop baby spinach leaves. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add peeled prawns, season with salt and toss to coat. Set aside. • Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a bowl.

• In a medium saucepan, heat the butter over medium-high heat. Cook garlic until fragrant, 1 minute. • 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.

• While the couscous is cooking, return 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.

• To the couscous, add the roasted veggies, baby spinach and a drizzle of olive oil. Toss gently to combine and season to taste.

• Roughly chop toasted walnuts. • Divide honey-roasted veggie couscous between bowls. Top with prawns and garlic aioli. • Garnish with toasted walnuts to serve. Enjoy!