Smokey Prawns & Green Bean Pearl Couscous
with Crumbled Feta & Parsley
- Milk
- Crustaceans
- Wheat
- Gluten
- Cashew
- Pine nut
- May contain traces of allergens
Tonight’s pearl couscous is packed with smokey, comforting Mediterranean flavours like prawns and capsicum. It’s hearty and cosy - all it needs is a sprinkle of crumbly feta to round out the perfect meal!
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 packet
Cow's Milk Feta
(Contains: Milk May be present: Cashew, Pine nut)
200 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Garlic Paste
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten)
1
Tomato Paste
1 packet
Soffritto Mix
1 packet
Parsley
1 packet
Green beans
Not included in your delivery
1 drizzle
olive oil
¾ cup
water
1 tsp
brown sugar
15 g
butter
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
• Boil the kettle. • Trim and roughly chop green beans.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous (see ingredients), stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan with a drizzle of olive oil.
• Meanwhile, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add green beans, garlic paste, tomato paste and herb & mushroom seasoning and cook until fragrant, 1 minute. • Add the water and brown sugar and bring to the boil. Reduce heat to medium and simmer until slightly reduced, 3-4 minutes. • Add pearl couscous and the butter, stirring to coat, 1 minute. Remove pan from heat and season to taste.
• Divide Mediterranean prawn and veggie couscous between bowls. • Crumble over cow's milk feta to serve. Tear parsley over to serve. Enjoy!
