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Dukkah Prawn Jumble

Dukkah Prawn Jumble

4.0(78)

Recipe Development TeamUpdated on January 23, 2026

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Calories

:

509 kcal

Protein

:

28g protein

Difficulty

:

Medium

Looking for a simple showstopper you can rustle together in just twenty minutes? Look no further. The Egyptian blend of dukkah is no ordinary spice mix, which is exactly why it’s the hero ingredient in tonight’s recipe. A crunchy mix of roasted hazelnut, sesame and thyme, we’ve used dukkah to season this prawn and veggie jumble which works beautifully with fluffy couscous. We think you’ll agree that Chef Lizzie has outdone herself with this recipe!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

120

King Prawns

200

Cherry Plum Tomatoes

½

Easy Garlic

150

Couscous

150

Sugar Snap Peas

½

Lemon

30

Flat Leaf Parsley

1

Dukkah Mix

½

Vegetable Stock Powder

32

Sweet Chilli Sauce

Not included in your delivery

1.5

Olive Oil

300

Water for the Couscous

Nutrition Values

Energy (kcal)509 kcal

Energy (kJ)2130 kJ

Fat8 g

of which saturates1 g

Carbohydrate80 g

of which sugars19 g

Protein28 g

Salt2.2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Grater

•Medium Saucepan

•Lid

•Bowl

•Chopping Board

•Knife

•Grill Pan

•Plate

Instructions

Cook the Couscous

1

a) Pop the stock pot into a large saucepan and grate in the lemon zest. b) Pour the boiling water (see ingredients for amount) into the pan and pop on medium-high heat, stir to dissolve the stock pot. c) Stir in the couscous, cover with a lid, remove from the heat and leave for 10 mins- the couscous will cook in its own steam.

Get Prepped

2

a) Meanwhile, halve the cherry plum tomatoes. b) Pop the easy garlic, king prawns, sugar snap peas, cherry plum tomatoes, the juice from the lemon and the oil (see ingredients for amount) into a large bowl. c) Add a pinch of salt and pepper, toss to combine and set aside.

Parsley Time

3

a) Roughly chop the parsley (stalks and all).

Fry the Prawns

4

a) Heat a frying pan on high heat. b) Tip in the entire contents of the bowl with the prawns in and stir-fry until the prawns are cooked through, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. c) Season to taste with salt and pepper

Mix Together

5

a) Fluff up the couscous. b) Gently mix together the prawn medley and the couscous, then sprinkle over the dukkah spice mix and half the parsley and toss to combine.

Serve

6

a) Serve the dukkah prawn jumble with a drizzle of sweet chilli sauce and a sprinkling of the remaining parsley. Enjoy!

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