Chermoula Double Prawns on Harissa Lentils
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Chermoula Double Prawns on Harissa Lentils

with Roasted Butternut, Spinach and Flaked Almonds

Calorie Smart

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Butternut Squash

1 unit(s)

Garlic Clove

1 carton(s)


10 grams

Vegetable Stock Paste

(Contains Celery)

50 grams

Harissa Paste

(Contains Sulphites)

40 grams

Baby Spinach

300 grams

King Prawns

(Contains Crustaceans)

½ sachet(s)

Chermoula Spice Mix

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

100 milliliter(s)

Water for the Lentils


Nutritional information

Energy (kJ)1963 kJ
Energy (kcal)469 kcal
Fat14.6 g
of which saturates1.8 g
Carbohydrate49.9 g
of which sugars19.6 g
Protein36.4 g
Salt5.02 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.


Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.

Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the garlic and stir-fry until fragrant, 30 secs.

Pour in the water for the lentils (see pantry for amount), then stir in the veg stock paste and harissa paste (add less if you'd prefer things milder). Bring to the boil, then lower the heat and simmer until the water has reduced by half, 2-3 mins.


Once the sauce has reduced, stir in the lentils and cook for a further 2-3 mins, stirring occasionally.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Taste and season with salt and pepper if needed, then remove from the heat.

Cover with a lid (or foil) to keep warm.


Meanwhile, drain the prawns.

Pop the prawns into a medium bowl with the chermoula spice mix (add less if you'd prefer things milder). Season with salt, then toss to coat the prawns well. IMPORTANT: Wash your hands and equipment after handling raw prawns.

When the squash has 5 mins of cook time remaining, heat a drizzle of oil in a large frying pan on medium-high heat.


Once the oil is hot, add the prawns to the pan and stir-fry for 4-5 mins.

Once cooked, remove the pan from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.


When everything's ready, stir the roasted butternut through the harissa lentils and spoon into your bowls (reheat first if needed).

Top with the chermoula prawns and drizzle over the yoghurt.

Finish with a sprinkling of toasted almonds over the top.



Step 4 MOD: If you’ve chosen to double up on king prawns, drain them, then cook the recipe in the same way.