Quick Chermoula Prawns
with Zhoug Couscous and Veggies
.
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
1
Chicken Stock Powder
120
Couscous
(Contains Cereals containing gluten May contain Soya)
50
Zhoug Style Paste
1
Echalion Shallot
1
Courgette
(May contain Celery)
150
King Prawns
(Contains Crustaceans)
1
Chermoula Spice Mix
75
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
240
Water for the Couscous
Nutritional information
Utensils
Instructions
a) Pour the water for the couscous (see ingredients for amount) and the chicken stock powder into a saucepan, stir and bring to the boil. b) When boiling, remove from the heat and stirring in the couscous and zhoug paste. c) Cover with a lid and leave to the side for 8-10 mins or until ready to serve.
a) While the couscous cooks, halve, peel and thinly slice the shallot. b) Trim the ends from the courgette, halve lengthways, slice into 1cm wide strips, then chop into 1cm chunks.
a) Heat a drizzle of oil in a large frying pan on a medium heat. b) When hot, add the courgette and shallot. Season with a pinch of salt and pepper. c) Fry, stirring occasionally until softened, 3-4 mins.
a) Once the courgette has softened, add the prawns and chermoula. Mix well and season with salt and pepper. b) Cook stirring occasionally until the prawns are cooked, 3-4 mins. IMPORTANT: The prawns are cooked when they are pink on the outside and opaque inside.
a) Fluff up the couscous with a fork. b) Add the prawns and veggies to the couscous and gently mix together. c) Taste and add salt and pepper if you feel it needs it.
a) Spoon the couscous and prawns into bowls. b) Spoon over the yoghurt. Enjoy!
