Name: Prawn salad with pearl couscous
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 40 gram (1/4 cup) pearl couscous; 125 millilitre (1/2 cup) boiling water; 2 tablespoon caster (superfine) sugar; 1 tablespoon lime juice; 1 1/2 tablespoon fish sauce; 1 tablespoon rice vinegar; 12 large(500 g) cooked prawns, peeled and deveined, tails left intact; 2 vine-ripened tomatoes, finely diced; 1 long red chilli, seeded and finely chopped; 2 kaffir lime leaves, thinly sliced; 1 lebanese (short) cucumber, finely diced; 1 handful mint leaves; 1 handful coriander leaves; 1 handful thai basil leaves

Prawn salad with pearl couscous

A zesty Asian-style salad that just screams ‘summer’, this recipe can of course be enjoyed at any time of the year, whenever you feel like the refreshing flavours of lime, cucumber and fresh herbs. If you prefer, replace the prawns with chargrilled squid or poached chicken. Michele Cranston has used pearl couscous—a large, round couscous— in this recipe from "A Simple Table" because of its slightly chewy texture and its ability to soak up the lovely flavours of the dressing. It’s sometimes called Israeli couscous or moghrabieh; look for it in delis or Middle Eastern supermarkets.

Serves 2

Prep

20M

Cook

10M

Total

30M

Skip to Recipe

Ingredients

40 gram (1/4 cup) pearl couscous

125 millilitre (1/2 cup) boiling water

2 tablespoon caster (superfine) sugar

1 tablespoon lime juice

1 1/2 tablespoon fish sauce

1 tablespoon rice vinegar

12 large(500 g) cooked prawns, peeled and deveined, tails left intact

2 vine-ripened tomatoes, finely diced

1 long red chilli, seeded and finely chopped

2 kaffir lime leaves, thinly sliced

1 lebanese (short) cucumber, finely diced

1 handful mint leaves

1 handful coriander leaves

1 handful thai basil leaves

Method

1.Put the pearl couscous in a small saucepan and pour in the boiling water.

2.Cover the pan and simmer over low heat for 5 minutes, or until all the water has been absorbed. Remove from the heat and drain.

3.Put the sugar, lime juice, fish sauce and vinegar in a bowl and stir until the sugar has dissolved.

4.Add the prawns, tomato, chilli, lime leaves and couscous. Toss to combine, then set aside for a few minutes to allow the prawns and couscous to absorb some of the flavours.

5.Add the cucumber and fresh mint, coriander and Thai basil. Toss once more before dividing between two bowls.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%