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Chermoula Prawns

Chermoula Prawns

with Roasted Sweet Potato

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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.


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 conflict 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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 grams

Diced Sweet Potato

1 pack(s)

Green Beans

1 bunch(es)

Flat Leaf Parsley

1 tsp

Chermoula Spice Mix

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

120 grams

King Prawns


1 bag(s)

Baby Spinach

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1251 kJ
Energy (kcal)299 kcal
Fat3.0 g
of which saturates1.0 g
Carbohydrate51 g
of which sugars15.0 g
Protein18 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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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.


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


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.


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.


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.


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