Couscous salad with watercress and avocado

Couscous salad with watercress and avocado

By
From
Moorish
Serves
4
Photographer
Mark Roper

Just to show its versatility, why not try using couscous in a cold tabbouleh-like salad? Couscous is lighter and fluffier than the traditional and nuttier cracked wheat (burghul), although both work well in this dish. With the addition of a few thickly sliced cooked prawns, you can turn an accompaniment into a light lunch or starter for an elegant dinner party.

Salad

Ingredients

Quantity Ingredient
1 tablespoon extra virgin olive oil
100ml water
200g couscous
salt
4 cooked king prawns, (optional)
1 avocado, cut into 1 cm dice
1 tomato, cut into 1 cm dice
watercress, leaves picked, (about 3/4 cup)
4 spring onions, finely chopped
1/2 cup mint leaves, shredded

Dressing

Quantity Ingredient
1 lime, juiced
60ml extra virgin olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon chilli powder
1 teaspoon dijon mustard

Method

  1. Sprinkle the oil and water onto the couscous and rub it between your fingers for a few minutes until all the grains are coated. Leave to sit for 20 minutes so the grains start to absorb the moisture and swell. Then take a fork and work through the couscous to break down any lumps.
  2. Tip the couscous into a steamer lined with a tea towel and seal the sides with a tea towel or cling film. Steam for 20–30 minutes, uncovered, over rapid boiling water until the couscous grains soften and become fluffy. Remove from the heat and tip into a heatproof serving bowl. Gently fork through the grains until they run smoothly and season with salt. Allow to cool completely.
  3. To make the dressing, combine the lime juice and olive oil. Add the spices and mustard and whisk everything together well.
  4. Shell the prawns and slice them thickly into fat discs. Place them in a large bowl with the couscous, avocado, tomato, watercress, spring onions and mint. Pour on the dressing, lightly season, toss and serve.
Tags:
Malouf
Greg
Lucy
Moorish
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