Peri Peri. The Portuguese marinade so delicious, they named it twice. Our Portuguese-inspired peri-peri prawns are quick, delicious and simple to cook, making them a great thing to enjoy for a midweek dinner. Packed with fresh ingredients like courgette, sun-dried tomatoes and red onion, the flavours in this dish are hard to beat. Serve everything up in deep bowls and finish off with a good squeeze of fresh zesty lemon.
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.
Peri Peri Seasoning
Vegetable Stock Powder(ContainsCelery)
Couscous(ContainsCereals containing Gluten)
Olive Oil for the Couscous
Water for the Couscous
Fill and boil your kettle. Roughly chop the sun-dried tomatoes, pop into a small bowl and cover with warm water to soften. Halve, peel and thinly slice the red onion. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a saucepan over medium-high heat (no oil!). When hot, add the courgette pieces and cook stirring occasionally until they begin to soften and char at the edges, 3-4 mins Meanwhile, zest and halve the lemon. Drain the softened sundried tomatoes.
Once the courgettes have begun to char, add a splash of oil to the pan and stir in the red onion and sun-dried tomatoes. Cook, stirring until softened, 3-4 mins. Stir in the garlic and Peri Peri seasoning. TIP: It's hot, so go easy if you're not a fan! Cook until fragrant, 30 seconds.
Add the prawns to the pan. Stir and cook until the prawns are cooked through, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Meanwhile, pour the boiling water from your kettle (see ingredients for amount) into a measuring jug. Add the stock powder. Stir to dissolve.
Stir the couscous into the saucepan followed by the stock. Pop a lid on the pan or cover tightly with foil and remove from the heat. Leave to the side for 8-10 mins.
Fluff the couscous up with a fork and stir in the lemon zest and olive oil (see ingredients for amount). Season to taste with lemon juice, salt and pepper. Dig in!