Couscous salad with avocado & prawns recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Couscous salad with avocado & prawns Recipe. Enjoy cooking tasty Arabic food and learn how to make Couscous salad with avocado & prawns.   Half an hour and there you have it - a tasty Middle Eastern dinner.

Preparation Time 15 - 20 minutes
Cooking Time 5 minutes

Ingredients (serves 4)

190g (1 cup) couscous
125ml (1/2 cup) salt-reduced chicken stock
125ml (1/2 cup) water
2 tsp 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 tbs finely grated lemon rind
60ml (1/4 cup) fresh lemon juice
2 tbs 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.

Storage tip: Store capsicum in the crisper or a sealed plastic bag in the fridge for up to one week.


Pasta salad with salmon & balsamic dressing: Omit the couscous, stock, water, oil and prawns. Omit the lemon rind and lemon juice from the dressing. Reduce the oil in the dressing to 11/2 tbs olive oil. Finely chop the avocado. In step 1, cook 250g dried spiral pasta in a large saucepan of boiling water following packet directions or until al dente. Drain. Set aside to cool. Add 1 1/2 tbs balsamic vinegar to the oil in step 2. Add 1 x 415g can red salmon, drained, skin and bones removed, flaked, to the pasta mixture in step 3. In step 4, add dressing to the salad. Toss to combine. Divide among serving bowls and serve.

Chicken & vegetable noodle salad:
Omit the couscous, stock, water, oil, prawns and mint. Omit the dressing. Peel the cucumber and carrots into ribbons. Thinly slice the capsicum. Cook 300g fresh egg noodles in a saucepan of boiling water for 1-2 minutes or until tender. Rinse under cold running water. Drain. Omit step 1. In step 2, whisk together 1 1/2 tbs sweet chilli sauce, 1 1/2 tbs fresh lime juice, 1 1/2 tbs soy sauce and 1 tbs olive oil. Add 1 bunch coriander, leaves picked, and 200g (2 cups) shredded Woolworths Country Style Roast Chicken to the salad in step 3. In step 4, add the soy sauce mixture to the salad and toss to combine. Divide among serving bowls and serve.

Couscous salad with chickpeas & capsicum: Omit the prawns. Replace the capsicum with 125g (1/2 cup) drained Always Fresh Fire Roasted Marinated Red Pepper Strips (roasted capsicum). Replace the mint with 1/2 cup fresh mint leaves. Add 1 x 400g can chickpeas, rinsed, drained, to the salad in step 3. In step 4, add the dressing to the salad and toss to combine. Divide among serving bowls and serve.

Good Taste - April 2008, Page 39
Recipe by Alison Roberts

More Salad Recipes:

Tabbouleh with Chicken and Red Pepper
Middle Eastern Eggplant Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Middle Eastern Salad Plate
Lebanese fruit salad
Moroccan chicken and potato salad

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