Couscous Salad with Avocado Prawns
Brighten up your mealtime with this vibrant and refreshing Couscous Salad with Avocado Prawns! Perfectly fluffy couscous forms the base of this Mediterranean-inspired dish, topped with juicy, paprika-spiced prawns, creamy avocado, and crunchy cucumbers. Cherry tomatoes, red onion, and fresh parsley add bursts of flavor and color, while a zesty drizzle of lemon juice ties everything together. Ready in just 25 minutes, this wholesome, protein-packed salad is ideal for quick lunches, light dinners, or entertaining guests. Serve it chilled or at room temperature for a versatile, crowd-pleasing dish. Discover a perfect harmony of textures and tastes in every bite!
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Recipe Information
Ingredients
- 1 cup Couscous
- 1.25 cups Boiling water
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 12 large Prawns (peeled and deveined)
- 0.5 teaspoon Paprika
- 0.25 teaspoon Garlic powder
- 1 large Ripe avocado
- 1 medium Cucumber
- 1 cup Cherry tomatoes
- 0.25 cup Red onion
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh lemon juice
- 0.25 teaspoon Black pepper
Instructions
In a medium bowl, combine the couscous, 1 cup of boiling water, 1 tablespoon of olive oil, and 1/4 teaspoon of salt. Cover the bowl and let sit for 5-7 minutes until the couscous absorbs the water. Fluff the couscous with a fork and set aside to cool.
In a small bowl, toss the prawns with 1 tablespoon of olive oil, paprika, garlic powder, and a pinch of salt. Heat a skillet over medium heat, add the prawns, and cook for 2 minutes per side until pink and opaque. Remove from heat and let cool slightly.
Dice the avocado, cucumber, cherry tomatoes, and red onion. Chop the fresh parsley finely.
In a large mixing bowl, combine the couscous, diced cucumber, cherry tomatoes, red onion, and parsley. Drizzle with lemon juice and season with black pepper and the remaining salt. Mix gently to combine.
Carefully fold in the avocado and cooked prawns to the salad mixture, being careful not to mash the avocado.
Taste and adjust seasoning if needed. Cover the salad and refrigerate for 10-15 minutes for flavors to meld.
Serve the couscous salad chilled or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1628 mg | 71% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 10.6 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2166 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
