INGREDIENTS

  • Cous Cous Mix
  • 40g (1.41oz) Whole Wheat Cous Cous
  • 0.5g (0.017oz) Garlic Powder
  • 0.5g (0.017oz) Ground Ginger
  • 0.3g (0.01oz) Ground Cumin
  • 3.1g (0.11oz) Mince Onion
  • 0.3g (0.01oz) Ground Turmeric
  • 1g (0.04oz) Smoked Paprika
  • 0.5g (0.017oz) Coriander Leaf
  • 0.2g (0.007oz) Ground Cinnamon
  • 1.3g (0.046oz) Dried Tomatoes
  • 1g (0.04oz) Salt
  • 0.1g (0.004oz) Black Cracked Pepper
  • 4g (0.14oz) Chaucer FD Peas
  • 2g (0.07oz) Chaucer FD Red Pepper 4x3x3mm
  • 6g (0.2oz) Chaucer FD Chick Peas
  • 0.6g (0.02oz) Chaucer FD Diced Leek (10x10mm)
  • 2g (0.07oz) Chaucer FD Carrot (5x5x5mm)
  • 0.7g (0.02oz) Chaucer FD Clementine Pieces (1-4mm)
  • Marinade Mix
  • 0.25g (0.0088oz) Dried Rosemary Needles
  • 0.5g (0.017oz) Garlic Granules
  • 2.14g (0.075oz) Smoked Paprika
  • 0.1g (0.0035oz) Saffron
  • 0.5g (0.017oz) Ground Ginger
  • Finishing Garnish
  • 3g (0.1oz) Chaucer FD Pomegranate Arils
  • Additional Ingredients
  • 4-6 Scampi / Dublin Bay Prawns / King Prawns (Peeled)
  • Juice from ½ lemon
  • 25g (0.88oz) Extra Virgin Olive Oil
  • Optional – 40g (1.41oz) Greek Yogurt

OTHER INGREDIENT SUGGESTIONS

Why not try replacing the cous cous mix with Lentils, Ginger & Spinach, Lemon Powder and spice it up a little with Chilli Peppers, curry powder and cardamom for a one pot style prawn Dhansak.

Vegetable:

Spinach

Beetroot

Sweetcorn

Courgette

Ginger

Parsnip

Fruit:

Lemon

Orange

Lime

Mango

Pineapple

Apricot

Peach

Apple

Cranberry

Pulses:

Lentils

METHOD

  • 1 Mix the olive oil and marinade mix together, add the Dublin Bay Prawns / King Prawns, chill and leave for at least a minimum of 1hr.
  • 2 Add 200g (7.05oz) boiling water & all the ingredients for the cous cous mix into a large sauce pan with lid, bring to the boil, once boiling reduce heat to a simmer and cover for 3-5 minutes stirring occasionally, add additional water if required.
  • 3 Whilst the cous cous is simmering, heat a frying pan to a moderate heat and add the Dublin Bay Prawns from the marinade mix, turning frequently cook for 4-6 minutes on a moderate heat, until the prawns are nearly cooked then add the remaining marinade to the pan, heat over a high heat and squeeze the ½ lemon into the pan, bring to the boil and remove from the heat.
  • 4 Serve prawns on top of the cous cous and pour the cooking liquid on top of the prawns.
  • 5 Finish with sprinkling pomegranate Arils and optionally add natural Greek yogurt.

BENEFITS OF USING CHAUCER PRODUCTS

  • Authentic natural flavour profiles; combined with a natural vivid and vibrant colour
  • Ambient storage with long shelf life, so they maintain that perfect colour and flavour throughout their entire shelf life
  • No cutting is required, as such are easy to blend and a small quantity has a large impact on flavour
  • Hydrate rapidly which is perfect for instant meal solutions
  • No artificial colours or additives
  • No fuss no mess
  • Less waste
  • Healthy additions
  • Adds texture and crispy melt in the mouth textures
  • Retains natural shape

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