Couscous Salad With Avocado Prawns Recipes

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GREEK COUSCOUS SALAD STUFFED AVOCADOS



Greek Couscous Salad Stuffed Avocados image

I make this recipe on repeat not only because it's delicious, but because it's so convenient for meal prepping for the week. I like to make the couscous salad and the vinaigrette the beginning of the week and refrigerate them in separate airtight containers. Then when I'm ready for lunch or a snack, I'll dress the amount of salad I want and serve it over an avocado for a quick, delicious and filling meal. It's also perfect to have on hand when my friends visit because it takes no time at all to put together and the presentation looks fantastic.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 13

1 tablespoon unsalted butter
Kosher salt and freshly cracked black pepper
1/2 cup organic couscous
10 cherry tomatoes (about 4 ounces), each cut into 6 wedges (about 3/4 cup)
1 Persian cucumber (about 3 ounces), finely diced (about 1/2 cup)
1/4 medium red onion (about 2 ounces), finely chopped (about 1/3 cup)
12 pitted kalamata olives (about 1 1/2 ounces), finely chopped (about 1/4 cup)
1/2 cup crumbled feta
1/4 cup packed flat-leaf parsley leaves and stems, roughly chopped
1/4 cup roasted garlic hummus (see Cook's Note)
1 lemon, zested and juiced, plus more for squeezing
1 tablespoon extra-virgin olive oil
4 ripe medium avocados, halved and pitted

Steps:

  • Put the butter, 1/4 teaspoon salt and 1/2 cup water in a small saucepan and cook over medium-high heat until boiling. Stir to incorporate the melted butter, then stir in the couscous, cover with a tight-fitting lid and remove from the heat. Let stand until the couscous absorbs the water completely and is tender, about 5 minutes. Remove the lid, fluff with a fork and transfer to a large bowl.
  • Stir in the tomatoes, cucumbers, onions, olives, feta and parsley until evenly combined. Set aside.
  • Whisk together the hummus, lemon zest, lemon juice, oil and 1 tablespoon water in a small bowl. Season with salt and pepper if desired. Pour the hummus vinaigrette over the couscous salad and toss to combine.
  • Scoop each avocado half from its skin with a large spoon. Squeeze 1 or 2 drops of lemon juice over each half, season with salt and top with a heaping 1/3 cup of the couscous salad. Serve immediately.

COUSCOUS AVOCADO SALAD



Couscous Avocado Salad image

This recipe comes from the Cedar Hill Cookbook, and makes a refreshing summer salad. Great for brunch or a light dinner.

Provided by BigHeart

Categories     Oranges

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup orange juice
3/4 cup uncooked couscous
2 tablespoons green onions, sliced
1 medium carrot, shredded
2 avocados, peeled and sliced
2 medium oranges or 2 medium mangoes, peeled and sectioned
1/4 cup French dressing
2 tablespoons sunflower seeds
4 large lettuce leaves

Steps:

  • Heat orange juice to boiling in 1-quart saucepan over medium heat; remove from heat.
  • Stir in couscous.
  • Cover and let stand 5 minutes.
  • Stir in onions and carrot.
  • Chill for at least 30 minutes.
  • Arrange lettuce on 4 plates and divide couscous evenly.
  • Arrange avocado slices and orange sections around couscous.
  • Drizzle salads with french dressing and sprinkle with sunflower seeds.

Nutrition Facts : Calories 449.3, Fat 24.4, SaturatedFat 3.3, Sodium 159.4, Carbohydrate 53.5, Fiber 11.3, Sugar 15.6, Protein 8.9

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

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 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

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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