Quick Chermoula Prawns
with Zhoug Couscous and Greek Style Yoghurt
Fresh and zingy, chermoula spice mix is widely used in North African cuisine. Made with fragrant herbs and spices such as paprika, ground turmeric, ground coriander, as well as citrussy dried lemon peel, this spice mix is ideal mixed with oil to create a flavourful marinade for meat and fish.
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.
Ingredients
20 grams
Vegetable Stock Paste
(Contains Celery)
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
1 unit(s)
Courgette
(May contain Celery)
150 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
Utensils
Instructions
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.
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.
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.
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) Cook, stirring occasionally, until the prawns are cooked through, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
a) 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).
b) Taste and season with salt and pepper if needed.
a) Share the zhoug couscous between your bowls and top with the chermoula prawns.
b) Drizzle over the yoghurt to finish.
Enjoy!
