Prawn, Watercress and Pearl Couscous Salad

Ingredients

1 1/2 cups (300 g) pearl couscous
1 lemon, zested, juiced
1 tsp lemon pepper seasoning
1/4 cup (60mL) extra virgin olive oil
1 bunch watercress, sprigs picked
1 kg cooked black Tiger prawns, peeled leaving tails intact, deveined
100 g feta, crumbled
1 cucumber, peeled into ribbons
1/2 red onion, thinly sliced
1 cup mint leaves
1/4 cup (75 g) pomegranate seeds

Method

Cook the couscous in a large saucepan of boiling water for 10 minutes or until just tender. Refresh under cold water. Drain well and set aside to cool completely.

Combine lemon juice, lemon pepper and oil in a small bowl. Add half the oil mixture to the couscous. Stir to combine.

Arrange couscous mixture, watercress, prawns, feta, cucumber, onion and mint on a platter. Sprinkle with pomegranate seeds and season. Drizzle with remaining oil mixture and sprinkle with lemon zest.

Credits: Coles

Photo Credits: Coles