Ingredients for Couscous Salad With Avocado Prawns
- 1 cup couscous
- Reduced Sodium Chicken Broth
- ½ cup water
- Olive Oil
- Lebanese Cucumbers
- Carrots
- 1 ripe avocado, diced
- 150g cooked prawns, peeled and deveined
- Of Fresh Mint
- Zest of 1 lemon
- Fresh Lemon Juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Couscous Salad With Avocado Prawns? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Couscous Salad With Avocado Prawns
- Combine 1 cup couscous, 1 cup stock, and ½ cup water in a heatproof bowl. Stir well.
- Microwave on high for 2-3 minutes, or until all liquid is absorbed. Alternatively, bring stock and water to a boil on the stovetop, then pour over couscous, cover, and let stand for 5 minutes.
- Fluff the couscous with a fork to separate the grains. Set aside to cool for 5 minutes.
- Meanwhile, whisk together the lemon zest, lemon juice, and 1 tablespoon olive oil in a small bowl. Season generously with salt and pepper.
- In a large bowl, combine the cooled couscous, ½ cup chopped cucumber, ½ cup grated carrot, 1 diced avocado, and 150g cooked prawns. Gently toss to combine.
- Add the prepared lemon dressing and 2 tablespoons of chopped fresh mint to the couscous mixture. Toss gently until everything is evenly coated.
- Divide the couscous salad among serving bowls and serve immediately. Garnish with extra mint leaves if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
18g
Fat
12g
Carbs
17g
