About this recipe:For a beautiful, flavourful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Prawns and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.
180ml olive oil
60ml cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste
1 red pepper, chopped
1 yellow pepper, chopped
675g cooked prawns, peeled and deveined
2 medium tomatoes, chopped
60g chopped fresh parsley
250g crumbled feta cheese
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Method Prep:30min › Cook:5min › Extra time:2hr › Ready in:2hr35min
Pour water into a saucepan, and bring to the 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 prawns, cooled couscous, red and yellow 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.