Quick Chermoula Double Prawns and Stir-Fried Veg
with Zhoug Couscous and Greek Style Yoghurt
- Cereals containing gluten
- Wheat
- Milk
- Soya
- May contain traces of allergens
- Celery
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.
Ingredients
20 grams
Vegetable Stock Paste
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: Soya)
1 unit(s)
Courgette
(May be present: Celery)
80 grams
Young Pea Pods
300 grams
King Prawns
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
Nutrition Values
Utensils
Cooking Steps
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.
b) Chop into 1cm chunks.
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.
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.
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.
a) Share the zhoug couscous between your bowls and top with the chermoula prawns and veg.
b) Drizzle over the yoghurt to finish.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chermoula and zhoug combination delivers bold, layered flavours that many find surprisingly delicious. Some find the spicing strong, while others feel the dish leans mild despite the "very hot" label.
- Ease of prep: This is a genuinely quick and simple recipe, with several cooks noting it comes together in around 20 minutes.
- Suggestions: Add a squeeze of lemon juice to lift the flavours, and consider stirring the zhoug paste into the hot pan for extra depth. Adding extra veg such as red pepper or green beans, or topping with feta, helps bulk out the dish. Use the spice mix and zhoug paste gradually, tasting as you go, as the heat level can vary significantly by personal preference.
- Next-day meals: Leftovers keep well and some find the flavours develop nicely the following day, making it a good option for lunch the next day. One reviewer noted it tasted even better cold.
- Portions: Many feel the prawn quantity is on the small side for two people, and ordering the double prawn portion is widely recommended. Adding extra veg or a side such as pitta or broccoli helps make the meal more filling.
- Texture: Courgette can turn soggy if overcooked, so keep the stir-fry time short to retain a little bite. Some found the dish quite dry overall and suggest serving with extra yoghurt or a simple sauce on the side.
