Prawn & Cous Cous Salad with Coriander Dressing
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This recipe combines great taste with low kilojoules. Perfect for people watching their weight, as each serve yields only 1g of fat.
1 cup (200g) couscous
3 cups (750ml) boiling water
500g medium cooked prawns
1 medium Lebanese cucumber, sliced thinly
1 medium red capsicum, chopped finely
1 cup loosely packed fresh coriander leaves
1 cup firmly packed watercress leaves
3 cups (750ml) boiling water
500g medium cooked prawns
1 medium Lebanese cucumber, sliced thinly
1 medium red capsicum, chopped finely
1 cup loosely packed fresh coriander leaves
1 cup firmly packed watercress leaves
Lemon Coriander Dressing
1 teaspoon grated lemon rind
1/3 cup (80ml) lemon juice
2 tablespoons fish sauce
2 cloves garlic
2 tablespoons finely chopped fresh coriander
Place all ingredients in a small jar and shake well.
Place the couscous in a medium heatproof bowl, add the boiling water; stand for five minutes.
1/3 cup (80ml) lemon juice
2 tablespoons fish sauce
2 cloves garlic
2 tablespoons finely chopped fresh coriander
Place all ingredients in a small jar and shake well.
Place the couscous in a medium heatproof bowl, add the boiling water; stand for five minutes.
Fluff the couscous with a fork to separate the grains.
Shell and de-vein the prawns, leaving the tails intact.
Shell and de-vein the prawns, leaving the tails intact.
In a large bowl, combine the couscous with the prawns, cucumber, capsicum, coriander and watercress.
Just before serving, add the lemon coriander dressing and toss gently.
Just before serving, add the lemon coriander dressing and toss gently.