Recipe

Prawn and couscous salad with lemon coriander dressing

Mar 31, 1975 2:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Prawn and couscous salad
  • 1 cup (200g) couscous
  • 1 cup (250ml) boiling water
  • 500 gram medium cooked king prawns
  • 1 (130g) lebanese cucumber, sliced thinly
  • 1 (200g)red capsicum, chopped finely
  • 1 cup fresh coriander leaves, loosely packed
  • 1 cup (115g) trimmed watercress, firmly packed
  • 1 teaspoon lemon rind, finely grated
Lemon coriander dressing
  • 1/3 cup (80ml) lemon juice
  • 2 clove garlic, crushed
  • 1/4 cup (60ml) fish sauce
  • 1/4 cup fresh coriander, coarsely chopped

Method

Prawn and couscous salad with lemon coriander dressing
  • 1
    Make lemon coriander dressing. Place ingredients in screw-top jar, season to taste, shake well.
  • 2
    Combine couscous and the water in large heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
  • 3
    Meanwhile, shell and devein prawns, leaving tails intact.
  • 4
    Stir prawns, dressing and remaining ingredients into couscous.

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