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Quick Ras-el-Hanout Prawns

Quick Ras-el-Hanout Prawns

with Zhoug Bulgur Wheat and Greek Style Cheese
4.5(357)
Michael Steadman
Michael SteadmanUpdated on June 02, 2026
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Get 50% off your first box & free treats for 2 months!
Calories
: 
491 kcal
Protein
: 
26.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Celery
  • Cereals containing gluten
  • Crustaceans
  • Milk
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

10

Vegetable Stock Paste

(Contains: Celery)

120

Bulgur Wheat

(Contains: Cereals containing gluten)

1

Courgette

(May contain traces of: Celery)

150

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

Energy (kcal)491 kcal
Energy (kJ)2053 kJ
Fat19.8 g
of which saturates6 g
Carbohydrate55.4 g
of which sugars6.8 g
Protein26.5 g
Salt3.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Lid
•Medium Saucepan
•Paper Towel
•Large Frying Pan

Cooking Steps

PDF
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 wheat 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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