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.
Chicken Stock Powder
Couscous(ContainsCereals containing gluten)
Zhoug Style Paste
Chermoula Spice Mix
Greek Style Natural Yoghurt(ContainsMilk)
Water for the Couscous
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!