Author
blucouscous
Category
Recipe
Date
SEPTEMBER 13, 2019
Yields
4 Servings
Prep time
10 mins
Cook Time
40 mints
Total Time
50 mins
- 250 grams Blu gourmet pearl couscous
- 10 prawns (shelled)
- ½ avocado
- 2 tomatoes (small)
- 1 egg (hard boiled)
- 1 teaspoon olive oil
- ½ teaspoon curry powder (add more for a stronger taste)
Dressings
- 1 juice of a lemon
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper (chopped very finely)
- 6 leaves mint
- 3 tablespoons chives or spring onions
- 1Add curry to oil in a deep pan and slightly heat, then add couscous and stir through very well over the heat for 1 minute.
- 2Add boiling water to the pan and stir periodically for 10 minutes. 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.
- 3 Stir about every 5 minutes till the couscous is cooled.
- 4Boil the prawns till orange in colour then cool quickly with cold water.
- 5Cut tomatoes into quarters then remove seeds. Then cut into small squares. Peel and dice avocado into small pieces.
- 6 Separate yolk and white of egg and cut into small pieces.
- 7Mix all dressing ingredients together before pouring over cooked couscous. Add dressing to the couscous and mix through well. Add all the other ingredients gently and mix through well.
- 8Cut Prawns into 1cm pieces and mix through salad. Leave 4 prawns whole to place on top for presentation.
