Prawn Avocado Cous Cous Recipes

Steps:

• Mix the avocado in a bowl with the lemon or lime juice. Add the tomatoes to the bowl with 2 tbsp chives and the Tabasco, then season to taste.
• Divide the prawns between 12 glasses or glass dishes. Spoon over the avocado mixture. Mix the fromage frais with 1 tbsp chives, then season to taste. Spoon over, then sprinkle with the remaining chives. You can now chill for up to 2 hrs before serving. Brush the baguette slices with olive oil and toast on the barbecue to serve alongside.

Steps:

• Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.
• Heat the olive oil in a skillet over medium-low heat; cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns; cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.

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.

Steps:

• Mix all the dressing ingredients together in a large bowl with some black pepper. Tip in the prawns and leave to marinate for 10 mins.
• Lift the prawns out of the bowl and transfer to a plate, then toss the spinach in the remaining dressing. Add in the avocado and cucumber, and carefully toss to combine.
• Divide the salad between plates, and top with the prawns and cashews.

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.

Steps:

• Place cous cous in a heatproof bowl.
• Add 2 cups (500ml)warm water and set aside for 15 minutes or until the liquid is absorbed.
• Use a fork to separate the grains.
• Cut prawns lengthwise.
• Stir in the shallots, tomatoes, coriander, prawns and avocado.
• To make the lime dressing, combine the lime rind and juice, honey, oil and season with salt and pepper to taste.
• Pour over the cous cous mixture and toss well to serve.
• TIP:.
• Once avocados are cut, squeeze some lemon juice over the flesh.
• This helps prevent the flesh from darkening when exposed to the air.