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Middle Eastern Recipes

Quick Chermoula Double Prawns

Quick Chermoula Double Prawns

Quick Chermoula Double Prawns

with Zhoug Couscous and Greek Style Cheese

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This delicious Quick Chermoula Double Prawns has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

Extra spicy

Allergens:

Celery

•Gluten

•Crustaceans

•Milk

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.

Total20 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

10 grams

Vegetable Stock Paste

(Contains: Celery)

120 grams

Couscous

(Contains: Gluten May contain traces of: Soja)

1 unit(s)

Courgette

(May contain traces of: Sellerie)

300 grams

King Prawns

(Contains: Crustaceans)

½ sachet(s)

Chermoula Spice Mix

50 grams

Greek Style Salad Cheese

(Contains: Milk)

50 grams

Zhoug Style Paste

Not included in your delivery

240 milliliter(s)

Water for the Couscous

Nutritional information

Energy (kJ)2178 kJ

Energy (kcal)520 kcal

Fat19.8 g

of which saturates5.7 g

Carbohydrate48 g

of which sugars5.1 g

Dietary Fibre4.4 g

Protein37.3 g

Salt4.1 g

Calcium33.5 mg

Iron0.9 mg

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

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Instructions

Cook the Couscous

1

a) Pour the water for the couscous (see pantry for amount) and the veg stock paste into a saucepan and bring to the boil.

b) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan.

c) Leave to the side for 8-10 mins or until ready to serve.

Get Prepped

2

a) Meanwhile, trim the courgette, then quarter lengthways. Chop into 1cm chunks.

b) Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Fry the Courgette

3

a) Heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the courgette. Season with salt and pepper.

c) Fry, stirring occasionally, until softened, 3-4 mins.

Bring on the Prawns

4

a) Once the courgette has softened, add the prawns and chermoula spice mix (see ingredients for amount, add less if you'd prefer things milder) to the pan.

b) Stir together well and season with salt and pepper.

c) Cook, stirring occasionally, until the prawns are cooked, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Combine and Stir

5

a) Meanwhile, crumble the Greek style salad cheese into small pieces.

b) When your couscous is ready, fluff it up with a fork and stir through the zhoug style paste (add less if you'd prefer things milder).

c) Add the cooked prawns and courgette to the couscous and gently mix together. Taste and season with salt and pepper if needed.

Finish And Serve

6

a) Share the zhoug couscous between your bowls and top with the chermoula prawns.

b) Scatter the Greek style salad cheese over the top to finish.

Enjoy!

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