Spring Couscous Salad with Prawns
A super fresh, spring-summer perfect recipe for a quick light dinner or packed lunch full of veggies, prawns, zesty dressing and fresh mint. This is by far my favourite quick, easy and fuss-free recipe.
I use my favourite vegetables like cucumber, peppers, avocado, tomatoes, roasted beetroot, and onion. You can always change it around and costumize it to your taste or do a fridge cleanse. You can serve the salad cold or slightly warm with freshly cooked and still steaming couscous. It’s also a great side salad to go with steak or grilled lamb, just skip the prawns.
I like to cook my couscous over steaming water to make sure it will be fluffy and light. You can of course make it the instant way by placing the couscous in a bowl, covering it with boiling water and leave under the lid for 10min. Both ways will work if you have a bit of time on hand or are in rush.
How to make the dressing? It’s super simple. Mustard, a splash of water and lemon juice. Mix it in once all the other ingredients are ready and don’t forget to add freshly chopped mint for an extra herby touch.
Spring Couscous Salad with Prawns
Ingredients
- 1 cup Couscous
- 150 g King Prawns peeled and cooked
- 1/2 Cucumber
- 8 Cherry tomatoes
- 3 Beetroots peeled and cooked
- 1/2 Red onion
- 1 Red Pepper
- 1 Avocado
- Fresh Mint handful
- Fresh Coriander handful
For the dressing
- 1 tbsp Mild Mustard
- 1.5 tbsp Olive oil
- 1 tbsp Water
- 1/3 tsp Lemon Juice
- Salt & Pepper
Instructions
- Place the couscous in a flat shallow dish, add 1 cup of water, 0.5 tsp of salt and 1tbs of olive oil. Mix it with your fingers. You want to make sure all the grains are nicely coated. Leave covered for 10 min.
- Pour boiling water into the steamer. If couscous is ready place it into one tier of the steamer. Wait for the steam to come through the couscous, then cover it with the lid. Cook for 15 min.
- After 15 minutes, transfer your couscous back into the shallow dish and give it a mix with a fork to separate all the lumps. Add half a cup of water and mix properly. Make sure it is nice and moist. If you feel it's a bit dry, add gradually 1 tbs of water at a time.
- Transfer back to the steamer, wait for the steam, cover and cook for another 15 min. Once it’s done, put it back into the shallow dish and mix with 1 tbs of butter. Add salt to taste.
- While the couscous is cooling down chop all of your vegetables and place them in the large bowl. Chop the mint and coriander. In a small dish mix all the ingredients for the dressing.
- Add the couscous into the bowl with vegetables following by prawns, dressing, mint and coriander. Give the salad a good toss and enjoy!