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Chermoula Prawns

Chermoula Prawns

Chermoula Prawns

with Roasted Sweet Potato

Recipe Development TeamPublished on February 16, 2018

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A zesty blend of spices, garlic, and fresh herbs, chermoula is a Moroccan spice traditionally used to season fish and meat, and is the superstar seasoning in tonight’s speedy dish. Sweet juicy prawns in a thick tomato sauce packed with fresh veggies and served alongside roasted sweet potatoes, it’s hard to say which ingredient we love most. Regardless of the weather outside, this recipe will transport you to the warm, sunny climes of Northern Africa.

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

120

King Prawns

300

Diced Sweet Potato

150

Green Beans

1

Chermoula Spice Mix

1

Finely Chopped Tomatoes with Onion and Garlic

10

Flat Leaf Parsley

½

Vegetable Stock Powder

125

Baby Spinach

Nutritional information

Energy (kcal)299 kcal

Energy (kJ)1251 kJ

Fat3 g

of which saturates1 g

Carbohydrate51 g

of which sugars15 g

Protein18 g

Salt4.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Chopping Board

•Knife

•Grill Pan

•Plate

Cooking Instructions and Tips

Roast!

1

a) Spread the diced sweet potato out on a baking tray and drizzle with oil. b) Season with a pinch of salt and pepper, then toss to coat. c) Roast on the top shelf of your oven until softened, 18-20 mins, shaking the tray halfway through cooking.

Get Prepped

2

a) Meanwhile, trim the green beans and chop into thirds. b) Roughly chop the parsley (stalks and all).

Simmer the Sauce

3

a) Heat a splash of oil in a frying pan on medium heat. b) Add the green beans, fry for 2 mins and then stir in the chermoula for 30 seconds. c) Add the chopped tomatoes, stock pot and a pinch of sugar (if you have some). d) Bring to the boil, reduce the heat and gently simmer 3-4 mins.

Cook the Prawns

4

a) Tip the prawns into the sauce, then pop the baby spinach on top. b) Place a lid on the pan and leave to cook until the prawns are cooked through, 3-4 mins. c) IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Finish the Sauce

5

a) Remove the lid from the pan and stir the spinach through to completely wilt it. b) Taste and add a pinch of salt and pepper if needed. c) Stir through half the parsley.

Serve

6

a) Serve the roasted sweet potato alongside a generous helping of chermoula prawns. b) Finish with a sprinkle of the remaining parsley. Enjoy!

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