Cous Cous with Pomegranate, Brazil & Prawns
10ml macadamia nut oil
2 cloves garlic, crushed
100g cous cous
200 ml boiling vegetable stock
juice 1 lime
handful mint leaves, torn into small pieces
handful coriander leaves, separated
1 green chilli, sliced finely (or to taste)
2 spring onions, sliced finely (about 50g)
50g Brazil nuts, chopped coarsely
100g pomegranate kernels
220g prawns
salt (abt ½ tsp)
white pepper (abt ¼ tsp)
Place crushed garlic, oil & cous cous in a bowl. Add the boiling water and cover. Allow to stand for 15 minutes until cous cous absorbs the water.
Add the mint leaves, coriander, lime juice & chilli and mix well. Season to taste with salt & white pepper. Then add the spring onions, Brazils, pomegranate kernels and prawns.
Toss together and serve.
Makes 2 servings
Nutrition Data per serving
Calories (kcal) 515.6
Carbohydrate (g) 48.0
Protein (g) 29.4
Fat (g) 23.6
Fibre (g) 3.9
Lisa came round for lunch (hence all the cleaning yesterday!) and we had this salad, then went to see "28 Weeks Later" at the cinema and had a couple pints at The Crown in Cloudsley Road (one of my favourite pubs - nice one, Fuller's!)
The Crown
116 Cloudesley Road, London, N1 OEB
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