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Middle Eastern Recipes

Quick Chermoula Prawns

Quick Chermoula Prawns

Quick Chermoula Prawns

with Zhoug Couscous and Veggies

Michael SteadmanPublished on February 23, 2021

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.

Tags:

Spicy

•Under 600 calories

Allergens:

Cereals containing 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 20 minutes

DifficultyMedium

Ingredients

serving amount

1

Chicken Stock Powder

120

Couscous

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

50

Zhoug Style Paste

1

Echalion Shallot

1

Courgette

(May contain traces of: Celery)

150

King Prawns

(Contains: Crustaceans)

1

Chermoula Spice Mix

75

Low Fat Natural Yoghurt

(Contains: Milk)

Not included in your delivery

240

Water for the Couscous

Nutritional information

Energy (kcal)448 kcal

Energy (kJ)1876 kJ

Fat12.9 g

of which saturates2 g

Carbohydrate55.1 g

of which sugars12.2 g

Protein25.2 g

Salt2.5 g

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

Utensils

•Medium Saucepan

•Chopping Board

•Knife

•Grill Pan

•Bowl

Cooking Instructions and Tips

Prep The Couscous

1

a) Pour the water for the couscous (see ingredients for amount) and the chicken stock powder into a saucepan, stir and bring to the boil. b) When boiling, remove from the heat and stirring in the couscous and zhoug paste. c) Cover with a lid and leave to the side for 8-10 mins or until ready to serve.

Prep the Veg

2

a) While the couscous cooks, halve, peel and thinly slice the shallot. b) Trim the ends from the courgette, halve lengthways, slice into 1cm wide strips, then chop into 1cm chunks.

Fry The Veg

3

a) Heat a drizzle of oil in a large frying pan on a medium heat. b) When hot, add the courgette and shallot. Season with a pinch of salt and pepper. c) Fry, stirring occasionally until softened, 3-4 mins.

Fry The Prawns

4

a) Once the courgette has softened, add the prawns and chermoula. Mix well and season with salt and pepper. b) Cook stirring occasionally until the prawns are cooked, 3-4 mins. IMPORTANT: The prawns are cooked when they are pink on the outside and opaque inside.

Combine

5

a) Fluff up the couscous with a fork. b) Add the prawns and veggies to the couscous and gently mix together. c) Taste and add salt and pepper if you feel it needs it.

Finish And Serve

6

a) Spoon the couscous and prawns into bowls. b) Spoon over the yoghurt. Enjoy!

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