Harissa King Prawns on Cranberry Bulgur
with Spinach and Baby Leaf Salad
Looking for a quick and tasty midweek dinner option? Try cooking up our Harissa King Prawns on Cranberry Bulgur in just 20-25 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
10 grams
Vegetable Stock Paste
(Contains Celery)
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
30 grams
Dried Cranberries
225 grams
King Prawns
(Contains Crustaceans)
2 unit(s)
Garlic Clove
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
30 grams
Tomato Puree
50 grams
Harissa Paste
(Contains Sulphites)
40 grams
Baby Spinach
20 grams
Baby Leaf Mix
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
½ tbsp
Olive Oil for the Dressing
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Pour the water for the bulgur (see pantry for amount) into a large saucepan.
b) Stir in the veg stock paste (15g/20g/30g - you'll use the rest later) and bring to the boil.
c) Stir in the bulgur, bring back up to the boil and simmer for 1 min. Stir the cranberries into the bulgur, pop a lid on the pan and remove from the heat.
d) Leave to the side for 12-15 mins or until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.
b) Once hot, add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw prawns.
a) While the prawns cook, peel and grate the garlic (or use a garlic press).
b) In a large bowl, combine the red wine vinegar, olive oil for the dressing (see pantry for amount) and a good pinch of sugar (if you'd like).
c) Season with salt and pepper. Leave your dressing aside for now.
a) Stir the garlic, tomato puree and harissa paste (add less if you'd prefer things milder) into the prawns and cook until fragrant, 1 min.
b) Pour in the water for the sauce (see pantry for amount) and the remaining veg stock paste. Add a pinch of sugar (if you'd like).
c) Stir and bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins. IMPORTANT: Cook so the prawns are opaque in the middle.
a) Once thickened, stir the spinach into the prawn pan a handful at a time until wilted and piping hot, 1-2 mins.
b) When ready, fluff up the bulgur with a fork. Spoon half of the dressing over the bulgur and stir through.
c) Toss the baby leaves through the remaining dressing. TIP: Don't add the leaves too early or they'll go soggy.
a) Share the cranberry bulgur between your bowls.
b) Spoon the harissa prawns and spinach over the top.
c) Serve the dressed baby leaf salad alongside.
Enjoy!
