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Quick Chermoula Double Prawns and Stir-Fried Veg
Quick Chermoula Double Prawns and Stir-Fried Veg

Quick Chermoula Double Prawns and Stir-Fried Veg

with Zhoug Couscous and Greek Style Yoghurt

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On the table in less than 25 minutes, these Quick Chermoula Prawns and Stir-Fried Veg are quick and full of flavour. Chermoula spice mix is widely used in North African cuisine, fragrant with paprika, turmeric and coriander.

Tags:
Extra spicy
•Calorie Smart
•Low Carb
•Pescatarian
•High Protein
Allergens:
Cereals containing gluten
•Wheat
•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

20 grams

Vegetable Stock Paste

120 grams

Couscous

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

1 unit(s)

Courgette

(May contain traces of: Celery)

80 grams

Young Pea Pods

300 grams

King Prawns

(Contains: Crustaceans)

½ sachet(s)

Chermoula Spice Mix

45 grams

Zhoug Style Paste

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

200 milliliter(s)

Water for the Couscous

Nutritional information

Energy (kJ)2046 kJ
Energy (kcal)489 kcal
Fat15.8 g
of which saturates3.8 g
Carbohydrate53.9 g
of which sugars10.2 g
Dietary Fibre5.6 g
Protein31.9 g
Salt4.7 g
Calcium33 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Lid
•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.

b) Chop into 1cm chunks.

Time to Fry
3

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

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

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

Bring on the Prawns
4

a) While the veg cooks, drain the prawns.

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

c) Cook, stirring occasionally, until the prawns are cooked through, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Finish the Couscous
5

a) When your couscous is ready, fluff it up with a fork.

b) Stir through the zhoug style paste (add less if you'd prefer things milder).

c) 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 and veg.

b) Drizzle over the yoghurt to finish.

Enjoy!

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