Speedy Moroccan Prawns & Broccoli Couscous
with Greek-Style Yoghurt & Lemon
- Wheat
- Gluten
- Crustaceans
- Milk
We are ready to kick off our chermoula prawns dinner with a glowing green bowl of couscous. How do we get that scrumptious glow you may ask - by adding broccoli and baby spinach to the mix. Perfect for injecting colour, freshness and flavour into your night.
Ingredients
1 packet
Broccoli Florets
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 sachet
Chicken-Style Stock Powder
1
Lemon
1 sachet
Chermoula Spice Blend
200 g
Peeled Prawns
(Contains: Crustaceans; )
1
Plain Yoghurt
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut any larger broccoli florets in half. Slice lemon into wedges. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add prawns and turn to coat. • Place couscous and chicken-style stock powder in a large heatproof bowl. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove from heat, then add the honey and turn prawn to coat.
• Meanwhile, add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl and cover to keep warm. Season with salt and pepper.
• To the bowl with the couscous, add broccoli, baby spinach leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine, then season to taste. • Divide broccoli couscous between bowls. Top with prawn. • Dollop over mayonnaise. Serve with any remaining lemon wedges. Enjoy!
