Monthly Recipe September 2016

Prawn, Couscous, Pomegranate and Mint Salad


Preparation Time: 10 Mins

Cooking Time: 20 Mins

Serves 2 (as a light meal)


40g (1/4 cup) Blu Gourmet Pearl Couscous

125ml (1/2 cup) water

2 green shallots, chopped

1 Lebanese cucumber, finely chopped

Seeds of ½ pomegranate

2 cups mint leaves, torn

60g snow peas, shredded

Cooking spray

250g green prawns, deveined, tails intact

2 Tbsp Table of Plenty Dukkah Lemon & Herb Nut

1 tsp olive oil



Zest and freshly squeezed juice of ½ orange

2 tsp extra virgin olive oil

Freshly ground black pepper, to season



1 Put couscous and water in a small saucepan. Cover and bring to a simmer over a medium heat. Reduce heat to low and cook, covered, for 10-12 minutes or until couscous is tender and all the liquid is absorbed. Rinse under cold water. Transfer to a medium bowl.


2 Meanwhile, to make the dressing, whisk all ingredients together in a small bowl and set aside.


3 Add shallots, cucumber, pomegranate seeds, mint and snow peas to couscous. Toss to combine and set aside.


4 Put prawns on a large plate. Spray both sides of prawns with cooking spray. Sprinkle over dukkah and turn prawns to coat. Heat oil in a large non-stick frying pan over a medium-high heat. Add prawns and cook for 2 minutes on each side or until cooked through.


5 Add dressing to couscous mixture and toss to combine. Divide salad between serving plates or bowls. Sprinkle over prawns and serve.


Recipe from the Better Homes and Gardens Diabetic Living Sept/Oct 2016 Issue 65