Couscous Salad With Avocado & Prawns - cooking recipe

Ingredients

190 g couscous
125 ml reduced-sodium chicken broth
125 ml water
2 teaspoons olive oil
2 small lebanese cucumbers, ends trimmed, finely chopped
2 carrots, peeled, finely chopped
1 small avocado, halved, stone removed, peeled, thinly sliced
400 g peeled cooked prawns, deveined
1/3 cup shredded of fresh mint
Dressing
1 tablespoon finely grated lemon rind
60 ml fresh lemon juice
2 tablespoons olive oil

Preparation

Place the couscous in a heatproof bowl. Place the stock and water in a saucepan over medium heat. Bring to the boil. Stir in the oil. Pour the stock mixture over the couscous. Stir to combine. Set aside, covered, for 3 minutes or until the liquid is absorbed. Use a fork to separate grains. Set aside for 5 minutes to cool.
Meanwhile, to make the dressing, whisk together the lemon rind, lemon juice and oil in a small bowl. Season with salt and pepper.
Add the cucumber, carrot, avocado, prawns and mint to the couscous, and toss to combine.
Add the dressing and toss to combine. Divide among serving bowls and serve.