Moroccan Style Prawn and Roast Sweet Potato Stew
with Couscous, Greek Style Cheese and Yoghurt
- Cereals containing gluten
- Wheat
- Crustaceans
- Milk
- Soya
- May contain traces of allergens
On the table in less than 25 minutes, this Moroccan Style Prawns and Roast Sweet Potato Stew is quick but still full of flavour. A quicker version of the stews popular in the cuisine, this bowl of comfort combines paprika and chermoula for evoking the flavours of Morocco.
Ingredients
1 unit(s)
Sweet Potato
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
20 grams
Vegetable Stock Paste
160 grams
King Prawns
(Contains: Crustaceans)
1 sachet(s)
Smoked Paprika
1 sachet(s)
Chermoula Spice Mix
1 carton(s)
Tomato Passata
40 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
200 milliliter(s)
Water for the Couscous
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Chop the sweet potatoes into 1cm chunks (no need to peel).
c) Pop the sweet potato 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.
d) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
a) Meanwhile, boil a full kettle.
b) Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in half the vegetable stock paste, then cover tightly with cling film.
c) Leave to the side for 10 mins or until ready to serve.
a) Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the prawns. Season with salt and pepper 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.
c) Stir in the paprika and chermoula. Fry until fragrant, 1 min.
a) Stir in the passata, remaining veg stock paste, sugar and water for the sauce (see pantry for both amounts). Simmer until lightly thickened, 2-3 mins.
b) Once simmered, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Stir in the roasted sweet potato and butter (see pantry for amount).
d) Season with salt and pepper. Add a splash of water if you feel it needs it.
a) Share the couscous between your serving bowls.
b) Spoon over the prawns and sauce.
c) Dollop on the yoghurt.
d) Finish by crumbling over the Greek style salad cheese.
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