Parisienne Spiced Prawns

Name: Parisienne Spiced Prawns with Green beans, Fresh Tomato and Couscous
Total time: 10 min
Yield: 2
Cuisine: Fusion
Ingredients: 150 Couscous; 150 Green Beans; 2 Medium Tomato; 150 King Prawns; 1 Parisienne Style Herbs; ½ Easy Garlic; 1 Lemon; ½ Vegetable Stock Powder; 300 Water for the Couscous

with Green beans, Fresh Tomato and Couscous

Recipe Development TeamPublished on January 17, 2019

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White Peppercorns, Nutmeg, Paprika, Clove Buds, Thyme, Cinnamon, Basil and Bay Leaves are the great eight found in our delicious Parisienne spice mix. It’s fragrant, earthy flavour is a brilliant seasoning for tonight’s ten-minute prawns, which we’re serving alongside stir-fried green beans, fresh tomatoes and fluffy couscous for the perfect quick-fix dinner recipe. Finish off with a squeeze of fresh lemon juice and enjoy!

Allergens:

Crustaceans

The quantities provided above are averages only.

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 war 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.

Total10 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

150

Couscous

150

Green Beans

Medium Tomato

150

King Prawns

(Contains: Crustaceans)

Parisienne Style Herbs

Easy Garlic

Lemon

Vegetable Stock Powder

Not included in your delivery

300

Water for the Couscous

Nutritional information

Energy (kcal)418 kcal

Energy (kJ)1749 kJ

Fat4 g

of which saturates1 g

Carbohydrate66 g

of which sugars10 g

Protein25 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Bowl

•Grill Pan

•Medium Saucepan

Cooking Instructions and Tips

a) Trim the green beans then chop into thirds. b) Zest and halve the lemon. c) Chop the tomato into 1cm chunks.

a) Put the couscous and stock powder in a mixing bowl. b) Pour the boiling water (see ingredients for amount) into the bowl, stir and cover tightly with clingfilm. Leave to the side for 10 mins.

a) Heat a splash of oil in a large frying pan over medium-high heat. b) Add the green beans and stir-fry until tender, 4-5 mins. c) TIP: Add a splash of water every minute or so to help the beans cook and steam.

a) When the beans are soft enough to eat, add the prawns and Parisienne herbs to the pan. b) Stir-fry for 3-4 mins, then stir in the easy garlic and cook for 1 minute more. c) IMPORTANT:The prawns are cooked when pink on the outside and opaque in the middle. d) Remove from the heat.

a) Fluff the couscous up with a fork. b) Stir in the lemon zest, a glug of olive oil and season to taste with salt and pepper. c) Mix the chopped tomato through the couscous.

a) Share the couscous between your bowls. b) Season the prawns and beans with salt and pepper. c) Squeeze over some lemon juice. Spoon on top of the couscous. Enjoy!