Preparation time is 25minutes
Cook time is 35minutes
Total time is 1hours
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 500grams cooked tiger prawns (tails intact)
- 4 long red chillies (deseeded, halved lengthways)
- 2 Gold sweet potatoes (cut into 2cm wedges)
- 200grams sugar snap peas (halved lengthways)
- 1 bunch baby beetroot (scrubbed, halved or quartered if large)
- 2tablespoons lime juice
- 1tablespoons maple syrup
- 1 cup pearl couscous
- 1/2 bunch kale, leaves stripped, roughly chopped
- 2tablespoons olive oil
- 1 clove garlic, crushed
Method
Step 1 of 5
Preheat oven to 220°C. Line a large baking tray with baking paper.
Step 2 of 5
Toss sweet potato and chilli with 2 tsp oil to coat. Spread over one half of tray and season. Toss beetroot in 2 tsp oil, then season and wrap in foil to enclose. Place on tray with sweet potato and chilli and bake for 25 minutes. Toss kale with 2 tsp oil. Add to tray and bake for a further 10 minutes or until vegetables are tender.
Step 3 of 5
Meanwhile, place couscous and remaining oil in a medium pan. Add 2 cups boiling water, cover and place over medium heat. Simmer for 10 minutes, stirring occasionally, or until tender. Add peas, replace lid and remove from heat and allow to stand for 2 minutes.
Step 4 of 5
Stir lime juice, syrup and garlic together. Add to couscous and fluff with a fork to separate.
Step 5 of 5
Spoon couscous onto plates. Top with roast vegetables and prawns. Serve.
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