HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Chermoula Prawns
Quick Chermoula Prawns

Quick Chermoula Prawns

with Zhoug Couscous and Veggies

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Tags:Under 600 caloriesSpicy
Allergens:Cereals containing glutenCrustaceansMilk

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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 sachet

Chicken Stock Powder

120 grams


(ContainsCereals containing gluten)

1 sachet

Zhoug Style Paste

1 unit(s)

Echalion Shallot

1 unit(s)


150 grams

King Prawns


1 sachet

Chermoula Spice Mix

75 grams

Greek Style Natural Yoghurt


Not included in your delivery

240 milliliter(s)

Water for the Couscous

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1876 kJ
Energy (kcal)448 kcal
Fat12.9 g
of which saturates2.0 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.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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