Whether or not you have always liked to prepare or else you have picked up it like a spare time activity throughout quarantine, we'd see a guess which you simply are on the lookout for new recipes to use out. Afterall, becoming creative from your kitchen is an excellent and rewarding means to spend your time.

We have assembled all the very most adored and highest rated Couscous salad with avocado and prawns in our website. It's the best of the Very Best!

We have piled up the best recipes ever. They truly are our loved, rated and commented 5 star recipes from our huge neighborhood, all in one place. These apps, mains, desserts and much even more are ensured delicious!

Ingredients

190g (1 cup) couscous
125ml (1/2 cup) Massel salt reduced chicken style liquid stock
125ml (1/2 cup) water
2 teaspoons 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

Dressing

1 tablespoon finely grated lemon rind
60ml (1/4 cup) fresh lemon juice
2 tablespoons olive oil

Method

Step 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.
Step 2 Meanwhile, to make the dressing, whisk together the lemon rind, lemon juice and oil in a small bowl. Season with salt and pepper.
Step 3 Add the cucumber, carrot, capsicum, avocado, prawns and mint to the couscous, and toss to combine.
Step 4 Add the dressing and toss to combine. Divide among serving bowls and serve.

Couscous salad with avocado and prawns

How to make Couscous salad with avocado and prawns

Ingredients

Dressing

Method