Chermoula Prawns on Harissa Lentils
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Chermoula Prawns on Harissa Lentils

Chermoula Prawns on Harissa Lentils

with Roasted Butternut, Spinach and Flaked Almonds

This Chermoula Prawns on Harissa Lentils is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Fresh and zingy, chermoula spice mix is widely used in North African cuisine. Made with fragrant herbs and spices such as paprika, ground turmeric, ground coriander, as well as citrussy dried lemon peel, this spice mix is ideal mixed with oil to create a flavourful marinade for meat and fish.

SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass

Under 650 calories

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

150 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)1853 kJ
Energy (kcal)443 kcal
Fat14.5 g
of which saturates1.7 g
Carbohydrate49.9 g
of which sugars19.6 g
Protein27.4 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Medium Saucepan


Roast the Butternut

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.

Build the Flavour

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.

Cook the Lentils

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.

Spice up the Prawns

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.


Time to Fry

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

Finish and Serve

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.


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