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Couscous salad with avocado and prawns

  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings


  • 190g (1 cup) couscous
  • 125ml (1/2 cup) Massel salt reduced chicken style liquid stock
  • 125ml (1/2 cup) water
  • 2 teaspoons olive oil
  • 2 small Lebanese cucumbers, ends trimmed, finely chopped
  • 2 carrots, peeled, finely chopped
  • 1 red capsicum, halved, deseeded, finely chopped
  • 1 small avocado, halved, stone removed, peeled, thinly sliced
  • 400g peeled cooked prawns, deveined
  • 1/3 cup shredded fresh mint


  • 1 tablespoon finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 2 tablespoons olive oil


  • 1
    Place the couscous in a heatproof bowl. Place the stock and water in a saucepan over medium heat. Bring to the boil. Stir in the oil. Pour the stock mixture over the couscous. Stir to combine. Set aside, covered, for 3 minutes or until the liquid is absorbed. Use a fork to separate grains. Set aside for 5 minutes to cool.
  • 2
    Meanwhile, to make the dressing, whisk together the lemon rind, lemon juice and oil in a small bowl. Season with salt and pepper.
  • 3
    Add the cucumber, carrot, capsicum, avocado, prawns and mint to the couscous, and toss to combine.
  • 4
    Add the dressing and toss to combine. Divide among serving bowls and serve.

Source: taste.com.au


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