Ingredients

• 250 gram(s)s Blu gourmet pearl couscous
• 10 prawns (shelled)
• 1/2 avocado
• 2 tomatoes (small)
• 1 egg (hard boiled)
• 1 teaspoon(s) olive oil
• 1/2 teaspoon(s) curry powder (add more for a stronger taste)

Dressing

• 1 juice of a lemon
• 1 tablespoon(s) red wine vinegar
• 3 tablespoon(s)s olive oil
• 1 pinch(es) salt
• 1 pinch(es) pepper (chopped very finely)
• 6 leaf(ves)s mint
• 3 tablespoon(s)s chives or spring onions

Directions

1. Add curry to oil in a deep pan and slightly heat, then add couscous and stir through very well over the flame for 1 minute.
2. Add boiling water ( see packet for quantity of water ) to the pan and stir periodically for 10 minutes.
3. Once water is absorbed and the couscous is soft remove from flame and stir through 1 teaspoon of olive and then spread out evenly, so that you don’t get any clumps.
4. Stir about every 5 minutes till the couscous is cooled.
5. Boil the prawns till orange in colour then cool quickly with cold water.
6. Cut tomatoes into quarters then remove seeds. Then cut into small squares.
7. Peel and dice avocado into small pieces.
8. Separate yolk and white of egg and cut into small pieces.
9. Mix all dressing ingredients together before pouring over cooked couscous.
10. Add dressing to the couscous and mix through well.
11. Add all the other ingredients gently and mix through well.
12. Cut Prawns into 1cm pieces and mix through salad.
13. Leave 4 prawns whole to place on top for presentation