Prawn, Tomato and Couscous Salad

Prawn, Tomato and Couscous Salad


112 people made this

This is a great variation on couscous where prawns and tomatoes are tossed with feta cheese then dressed in a garlic vinaigrette.


Serves: 8 

  • 2 cups couscous
  • 2 cups (500ml) water
  • 3/4 cup (180ml) olive oil
  • 1/4 cup (60ml) apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1 clove garlic, crushed
  • salt and pepper to taste
  • 1 red capsicum, chopped
  • 1 yellow capsicum, chopped
  • 680g cooked prawns, peeled and deveined
  • 2 medium tomatoes, chopped
  • 1 cup chopped fresh parsley
  • 1 cup crumbled feta cheese

Preparation:30min  ›  Cook:5min  ›  Extra time:2hours chilling  ›  Ready in:2hours35min 

  1. 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.
  2. In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
  3. In a large salad bowl, toss together the prawns, cooled couscous, red and yellow capsicums, 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.

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