Couscous Salad With Avocado & Prawns
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 190 g couscous
- 125 ml reduced-sodium chicken broth
- 125 ml water
- 2 teaspoons olive oil
- 2 small lebanese cucumbers, ends trimmed, finely chopped
- 2 carrots, peeled, finely chopped
- 1 small avocado, halved, stone removed, peeled, thinly sliced
- 400 g peeled cooked prawns, deveined
- 1⁄3 cup shredded of fresh mint
-
Dressing
- 1 tablespoon finely grated lemon rind
- 60 ml fresh lemon juice
- 2 tablespoons olive oil
directions
- 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.
- Meanwhile, to make the dressing, whisk together the lemon rind, lemon juice and oil in a small bowl. Season with salt and pepper.
- Add the cucumber, carrot, avocado, prawns and mint to the couscous, and toss to combine.
- Add the dressing and toss to combine. Divide among serving bowls and serve.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.