Couscous Salad With Avocado Prawns Recipes

PRAWN MANGO AVOCADO SUMMER SALAD WITH LIME DRESSING

Prawn Mango Avocado Summer Salad with Lime Dressing image

Recipe video above (useful tips for chopping mango and avo). Prawns, Mango and Avocado are a magical combination! This summer salad is fresh and healthy, yet satisfying to have as a meal or great for sharing! Make this with: rice, quinoa, risoni/orzo or pearl couscous.

Provided by Nagi

Categories Mains

Time 25m

Number Of Ingredients 13

Ingredients

2.5 cups cooked risoni/orzo or similar ((Note 1))
300 - 400g / 10 - 12 oz cooked peeled prawns / shrimp ((~750g unpeeled whole cooked))
1 large mango (, cut 1.5cm / ½" pieces)
1 large ripe avocado (, cut 1.5cm / ½" pieces )
75 g / 2.5 oz rocket / arugula (, roughly chopped (Note 2))
250 g / 8oz cherry tomatoes (, halved)
1/2 red onion (, finely sliced)
1/4 cup coriander / cilantro leaves (, finely chopped (Note 2))
4 tbsp (60 ml) extra virgin olive oil
2 tbsp (30 ml) lime juice ((fresh), plus more to taste)
1 small garlic clove (, minced)
1/2 tsp salt
1/4 tsp black pepper

Steps:

Shake Dressing in a jar.
Chop prawns into 1.75 - 2 cm / 2/3" pieces.
Place all Salad Ingredients in a bowl, pour over dressing. Toss very gently using rubber spatula. Adjust to taste with more lime if desired. Serve immediately!

Nutrition Facts : Calories 536 kcal, Carbohydrate 51 g, Protein 29 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 252 mg, Sodium 1085 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving

SHRIMP COUSCOUS SALAD

Shrimp Couscous Salad image

For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.

Provided by Isabelle

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups couscous
2 cups water
¾ cup olive oil
¼ cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 ½ pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese

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.

Nutrition Facts : Calories 529.7 calories, Carbohydrate 38.7 g, Cholesterol 194 mg, Fat 28.4 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 570.1 mg, Sugar 3.2 g

COUSCOUS SALAD WITH SHRIMP AND MINT

Couscous Salad with Shrimp and Mint image

Provided by Brenda Louch

Categories Salad Tomato Side Quick & Easy Low Cal Low/No Sugar Lunch Mint Shrimp Couscous Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 6

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1/4 cup fresh lemon juice
1 large garlic clove, minced
1 teaspoon celery seed
2 cups couscous (about 10 ounces)
2 1/4 cups boiling water
1 pound peeled cooked shrimp
1 1/2 cups chopped seeded tomatoes
1 cup diced celery
1/2 cup chopped green onions
1/3 cup chopped fresh mint
3 tablespoons drained capers

Steps:

Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
Place couscous in large bowl. Pour water over. Cover and let stand until water is absorbed, about 10 minutes. Fluff with fork. Add shrimp, tomatoes, celery, green onions, mint and capers. Mix in dressing. Chill until cold, about 30 minutes or up to 2 hours.

COUSCOUS SALAD WITH AVOCADO & PRAWNS

Couscous Salad With Avocado & Prawns image

Make and share this Couscous Salad With Avocado & Prawns recipe from Food.com.

Provided by Sonya01

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

190 g couscous
125 ml reduced-sodium chicken broth
125 ml water
2 teaspoons olive oil
2 small lebanese cucumbers, ends trimmed, finely chopped
2 carrots, peeled, finely chopped
1 small avocado, halved, stone removed, peeled, thinly sliced
400 g peeled cooked prawns, deveined
1/3 cup shredded of fresh mint
1 tablespoon finely grated lemon rind
60 ml fresh lemon juice
2 tablespoons olive oil

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.

Nutrition Facts : Calories 448.7, Fat 17.5, SaturatedFat 2.5, Cholesterol 126, Sodium 610.6, Carbohydrate 52.2, Fiber 7.7, Sugar 4.7, Protein 22.8

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