Moroccan Prawns and Roast Veg Couscous
with parsley yoghurt sauce
Perfectly pink prawns are coated with a special blend of Middle Eastern spices and drizzled with a cooling, herby yoghurt sauce in this hearty recipe that's exotic and familiar all at once.
The quantities provided above are averages only.
Ingredients
1 unit(s)
Carrot
1 unit(s)
Sweet Potato
100 grams
Couscous
(Contains Wheat May be present Soya)
1 sachet(s)
Vegetable Stock
180 grams
Prawns
(Contains Crustaceans)
2 sachet(s)
Ras-el-Hanout
60 grams
Baby Spinach
5 grams
Parsley
75 grams
Yoghurt
(Contains Milk)
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 sachet(s)
Honey
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato into 2cm chunks (peeling optional).
- Trim the carrot then halve lengthways (unpeeled). Slice widthways into 1cm thick pieces.
- Add the veg to a lined baking tray. Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Pour the couscous and stock into a bowl.
- Stir in 200ml boiling water (500ml for 4p).
- Cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).
TIP: If you’re in a hurry you can boil the water in your kettle.
- Place a pan over medium heat (without oil).
- Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins.
- Remove from the pan and set aside.
TIP: Watch them closely—they can burn easily.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the prawns. Season with ras-el-hanout, salt and pepper.
- Cook for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Once cooked, remove the pan from the heat and stir through the honey.
- Meanwhile, roughly chop the parsley (stalks and all).
- In a bowl, mix the aioli, yoghurt and parsley. Season to taste with salt and pepper.
- Stir the roast veg and spinach through the couscous. Season to taste with salt and pepper.
- Divide the roast veg couscous between bowls.
- Top with ras-el-hanout spiced prawns.
- Drizzle over the parsley sauce.
- Finish with a scattering of toasted almonds.
