Dukkah Prawn Jumble
Dukkah Prawn Jumble
Ingredients
| Ingredient | Amount | Unit |
|---|---|---|
| Vegetable Stock Pot | 1 | pot(s) |
| Lemon | 1 | unit(s) |
| Water | 600 | milliliter(s) |
| Couscous | 300 | grams |
| Cherry Plum Tomatoes | 2 | punnet(s) |
| Easy Garlic | 1 | sachet |
| King Prawns | 240 | grams |
| Sugar Snap Peas | 2 | pack(s) |
| Olive Oil | 3 | tbsp |
| Flat Leaf Parsley | 2 | bunch(es) |
| Super Dukkah Mix | 2 | tbsp |
| Sweet Chilli Sauce | 4 | tbsp |
Instructions
Instruction
a) Pop the stock pot into a large saucepan and grate in the lemon zest. b) Pour the boiling water (see ingredients for amount) into the pan and pop on medium-high heat, stir to dissolve the stock pot. c) Stir in the couscous, cover with a lid, remove from the heat and leave for 10 mins- the couscous will cook in its own steam.
Instruction
a) Meanwhile, halve the cherry plum tomatoes. b) Pop the easy garlic, king prawns, sugar snap peas, cherry plum tomatoes, the juice from the lemon and the oil (see ingredients for amount) into a large bowl. c) Add a pinch of salt and pepper, toss to combine and set aside.
Instruction
a) Roughly chop the parsley (stalks and all).
Instruction
a) Heat a frying pan on high heat. b) Tip in the entire contents of the bowl with the prawns in and stir-fry until the prawns are cooked through, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. c) Season to taste with salt and pepper
Instruction
a) Fluff up the couscous. b) Gently mix together the prawn medley and the couscous, then sprinkle over the dukkah spice mix and half the parsley and toss to combine.
Instruction
a) Serve the dukkah prawn jumble with a drizzle of sweet chilli sauce and a sprinkling of the remaining parsley. Enjoy!
Difficulty
Totally Doable (Level 2)
Nutrition
| Item | Amount | Unit |
|---|---|---|
| Calories | 1018 | kcal |
| Protein | 56 | g |
Allergens
Celery, Sulphites, Gluten, Crustaceans, Nuts, Sesame, Peanuts