Prep Time | 10 minutes |
Cook Time | 40 minutes |
Servings | serves |
Ingredients
- 250 grams 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
Ingredients
| |
Instructions
- Add curry to oil in a deep pan and slightly heat, then add couscous and stir through very well over the heat for 1 minute.
- Add 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.
- Stir about every 5 minutes till the couscous is cooled.
- Boil the prawns till orange in colour then cool quickly with cold water.
- Cut tomatoes into quarters then remove seeds. Then cut into small squares.
- Peel and dice avocado into small pieces.
- Separate yolk and white of egg and cut into small pieces.
- Mix 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.
- Cut Prawns into 1cm pieces and mix through salad.
- Leave 4 prawns whole to place on top for presentation.
Recipe Notes
Vegetarians simply leave out the prawns.
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