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Middle Eastern Recipes

Quick Ras-el-Hanout Double Prawns

Quick Ras-el-Hanout Double Prawns

Quick Ras-el-Hanout Double Prawns

with Zhoug Bulgur Wheat and Greek Style Cheese

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This delicious Quick Ras-el-Hanout Double Prawns has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

Extra spicy

•Rapid

Allergens:

Celery

•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 10 minutes

DifficultyEasy

Ingredients

serving amount

10

Vegetable Stock Paste

(Contains: Celery)

120

Bulgur Wheat

(Contains: Cereals containing gluten)

1

Courgette

(May contain traces of: Celery)

300

King Prawns

(Contains: Crustaceans)

½

Ras-el-Hanout

50

Greek Style Salad Cheese

(Contains: Milk)

50

Zhoug Style Paste

75

Low Fat Natural Yoghurt

(Contains: Milk)

Not included in your delivery

240

Water for the Bulgur

Nutritional information

Energy (kcal)543 kcal

Energy (kJ)2273 kJ

Fat20.5 g

of which saturates6.2 g

Carbohydrate55.4 g

of which sugars6.8 g

Protein38.3 g

Salt4 g

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

Utensils

•Lid

•Medium Saucepan

•Paper Towel

•Large Frying Pan

Instructions

Cook the Bulgur Wheat

1

a) Pour the water for the bulgur wheat (see pantry for amount) and the veg stock paste into a saucepan and bring to the boil.

b) Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat.

c) Leave to the side for 12-15 mins or until ready to serve.

Get Prepped

2

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.

Fry the Courgette

3

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.

Bring on the Prawns

4

a) Once the courgette has softened, add the prawns and ras-el-hanout (add less if you'd prefer things milder) to the pan.

b) Mix well and season with salt and pepper.

c) Cook, stirring occasionally, until the prawns are cooked, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Combine and Stir

5

a) Meanwhile, crumble the Greek style salad cheese into small pieces.

b) When your bulgur wheat is ready, fluff it up with a fork and stir through the zhoug paste (add less if you'd prefer things milder).

c) Add the cooked prawns and courgette to the bulgur and gently mix together. Taste and season with salt and pepper if needed.

Finish And Serve

6

a) Share the zhoug bulgur and ras-el-hanout prawns between your bowls.

b) Spoon over the yoghurt and scatter the Greek style salad cheese over the top to finish.

Enjoy!

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