Couscous Salad With Avocado Prawns Food

SHRIMP COUSCOUS SALAD

Shrimp Couscous Salad image

For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.

Provided by Isabelle

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups couscous
2 cups water
¾ cup olive oil
¼ cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 ½ pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese

Steps:

Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 529.7 calories, Carbohydrate 38.7 g, Cholesterol 194 mg, Fat 28.4 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 570.1 mg, Sugar 3.2 g

COUSCOUS SALAD WITH AVOCADO & PRAWNS

Couscous Salad With Avocado & Prawns image

Make and share this Couscous Salad With Avocado & Prawns recipe from Food.com.

Provided by Sonya01

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

190 g couscous
125 ml reduced-sodium chicken broth
125 ml water
2 teaspoons olive oil
2 small lebanese cucumbers, ends trimmed, finely chopped
2 carrots, peeled, finely chopped
1 small avocado, halved, stone removed, peeled, thinly sliced
400 g peeled cooked prawns, deveined
1/3 cup shredded of fresh mint
1 tablespoon finely grated lemon rind
60 ml fresh lemon juice
2 tablespoons olive oil

Steps:

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

Nutrition Facts : Calories 448.7, Fat 17.5, SaturatedFat 2.5, Cholesterol 126, Sodium 610.6, Carbohydrate 52.2, Fiber 7.7, Sugar 4.7, Protein 22.8

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