Prawn & Cous Cous Salad
1 teaspoon olive oil
juice of 1 lime
50g dry cous-cous, prepared according to packet instructions
110g cooked prawns
3-4 red & green hot chillis (or to taste)
1/2 yellow pepper, cut into thin slices
1/2 red pepper, cut into thin slices
1/2 green pepper, cut into thin slices
2 cloves of garlic, crushed
handful fresh coriander leaves
4 spring onions, sliced
50g mange tout, steamed
I used vegetable stock to prepare the cous cous, for a little extra flavour. The brand I had only requires soaking, not cooked, but brands vary so follow the instructions on the pack.
Simply combine all ingredients and mix well. Leave to stand for 20 minutes or so before serving to the flavours can develop. I used the mange tout as garnish in this instance.
Nutrition Data
Calories (kcal) 357.8
Carbohydrate (g) 47.5
Protein (g) 27.6
Fat (g) 6.9
Fibre (g) 4.9
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