Gluten-Free Mixes and Italian Family Recipes

Spring Couscous Salad with Lemon Prawns


March 6, 2015

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

  • Yields: 4


For the Coucous:

1 1/4 cups water

1 cup couscous

1 teaspoon sea salt

For the Veggies:

2 tablespoons olive oil

1/2 onion, chopped fine, about 1/2 cup

1 garlic clove, peeled and minced

1 carrot, peeled and diced

1 zucchini, rinsed and diced

1 cup fresh or frozen peas, optional

1/4 teaspoon sea salt

dash freshly ground pepper

1/4 cup extra-virgin olive oil

1 tablespoon balsamic vinegar

4 leaves butter lettuce for decoration

For the Prewns:

1 pound, cooked and deveined

1/2 cup extra-virgin olive oil

2 tablespoons FRESH lemon juice

1/4 teaspoon sea salt

freshly ground pepper


Prepare the Couscous:

Bring water to a boil in a medium saucepan over high heat. When the water is boiling, remove from heat and add couscous and salt. Stir briskly. Cover and let sit 5 minutes. Remove cover and stir. Set aside to cool.

Prepare the Veggies:

Heat olive oil in a large nonstick skillet. Add onion and sauté for 3 minutes. Add garlic and sauté for 1 minute. Add carrot, celery, zucchini, peas, salt and pepper. Sauté for 10 minutes, stirring frequently.

When the veggies are cooked, remove from heat and stir in couscous, olive oil and balsamic vinegar. Let cool, cover and refrigerate. Before serving, taste and adjust for salt and pepper.

Serve on a large butter lettuce leaf with cooked and deveined prawns that have marinated for at least 2 hours in the extra-virgin olive oil, FRESH lemon juice, sea salt and pepper.

HELPING HANDS: Kids can help measure the couscous.