Author
blucouscous
Category
Christmas
Date
DECEMBER 15, 2021
Yields
8 Servings
You can easily adapt this salad to your taste. It can be served with a mixed green salad.
- 6 tbsp lemon olive oil
- 1 1/2 tsp curry powder
- 400g pearl couscous
- 4 cups hot chicken stock
- salt and freshly ground black pepper
- juice of 1 lemon
- 15 small cos lettuce leaves (you need 2 cos lettuces)
- 20 cherry tomatoes, halved
- 1 1/2 avocados, cut into wedges
- 24 cooked prawns, shelled
- 1 cup of cashew nuts (or other nuts of your choice)
- 1/2 bunch of finely cut chives
- 1Pour 1 tbsp of the lemon olive oil in a non-stick pan. Add 1 tsp curry powder and pearl couscous and stir on medium heat for 20 seconds. Add chicken stock and season with a little salt and pepper. Bring to a low simmer, cover with a lid and cook on low heat for about 10 minutes.
- 2When cooked, transfer to a large platter and spread the couscous briefly, separating the grains with a fork. Once cold, cover and refrigerate until ready to use.
- 3 In a small bowl mix remaining 5 tbsp of olive oil with the lemon juice and a little salt and pepper and the remaining curry powder.
- 3 In a small bowl mix remaining 5 tbsp of olive oil with the lemon juice and a little salt and pepper and the remaining curry powder. Season the pearl couscous with half of the dressing and toss the prawns in remaining dressing
- 4 Place the cos lettuce leaves attractively around the couscous with the open side of the leaves facing up. Gently fill the leaves with cherry tomato halves and avocado pieces, top the pearl couscous with the prawns and cashew nuts.
- Sprinkle with chives just before serving.
