Prawn Avocado Cous Cous Recipes

AVOCADO PRAWNS

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.

LEMONY PRAWNS & AVOCADO

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.

COUSCOUS SALAD WITH AVOCADO & PRAWNS

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.

GARLIC AND CHILLI PRAWN COUSCOUS

Steps:

• To make couscous: measure couscous into a bowl and mix in pinch of salt. Pour over boiling water - just enough to cover, and let stand for 10 minutes. After 10 minutes when the water is absorbed and the couscous softened, fluff up with a fork and add in the sesame oil and sweet chilli sauce, stirring to coat. Pile into serving bowls.
• Meanwhile heat the sesame oil in a wok or pan over a medium-high heat. Add crushed garlic, stirring until fragrant (a couple of minutes and be sure not to brown/burn). Add in the spring onions, mangetout & babycorn if using and stir fry for a minute. Add the spinach and stir to wilt. Pile on top of the couscous.
• In the same wok/pan add the prawns and sweet chilli sauce and heat through 2-3 minutes. Pile the prawns on top of the couscous and spinach, drizzling any remaining sauce and serve.

SHRIMP COUSCOUS SALAD

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.

PRAWN & AVOCADO COUS COUS

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.