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Dukkah Prawn Jumble

Dukkah Prawn Jumble

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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!

Allergens:CelerySulphitesCereals containing glutenCrustaceansNutsSesamePeanut

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

½ pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

½ unit(s)


150 grams


(ContainsCereals containing gluten)

1 punnet(s)

Cherry Plum Tomatoes

½ sachet

Easy Garlic

120 grams

King Prawns


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)


1.5 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2130 kJ
Energy (kcal)509 kcal
Fat8.0 g
of which saturates1.0 g
Carbohydrate80 g
of which sugars19.0 g
Protein28 g
Salt2.23 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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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!