Dukkah Prawn Jumble
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!
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.
½ pot(s)
Vegetable Stock Pot
(ContainsCelery, Sulphites)½ unit(s)
Lemon
150 grams
Couscous
(ContainsCereals containing gluten)1 punnet(s)
Cherry Plum Tomatoes
½ sachet
Easy Garlic
120 grams
King Prawns
(ContainsCrustaceans)1 pack(s)
Sugar Snap Peas
1 bunch(es)
Flat Leaf Parsley
1 tbsp
Dukkah Mix
(ContainsCelery, Nuts, Sesame, Peanut)2 tbsp
Sweet Chilli Sauce
Not included in your delivery
300 milliliter(s)
Water
1.5 tbsp
Olive Oil
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.
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.
a) Roughly chop the parsley (stalks and all).
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
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.
a) Serve the dukkah prawn jumble with a drizzle of sweet chilli sauce and a sprinkling of the remaining parsley. Enjoy!