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Prawn salad with pearl couscous
Serves 2 Starters and mains
Ingredients
- 40g pearl couscous
- 125ml boiling water
- 2tbsp caster sugar
- 1tbsp lime juice
- 11⁄2tbsp fish sauce
- 1tbsp rice vinegar
- 12 large (500g) cooked prawns, peeled and deveined, tails left intact
- 2 vine-ripened tomatoes, finely diced
- 1 long red chilli, seeded and finely chopped
- 2 kaffir lime leaves, thinly sliced
- 1 Lebanese (short) cucumber, finely diced
- 1 handful of mint leaves
- 1 handful of coriander
- 1 handful of Thai basil leaves
Method
Put the pearl couscous in a small saucepan and pour in the boiling water. Cover the pan and simmer over a low heat for 5 minutes, or until all the water has been absorbed. Remove from the heat and drain.
Put the sugar, lime juice, fish sauce and vinegar in a bowl and stir until the sugar has dissolved.
Add the prawns, tomato, chilli, lime leaves and couscous. Toss to combine, then set aside for a few minutes to allow the prawns and couscous to absorb some of the flavours.
Add the diced cucumber, fresh mint, coriander and Thai basil leaves. Toss once more before dividing the salad between two serving bowls.
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