Prawn, Watermelon and Couscous Salad with Coconut & Lime
Prawn, Watermelon and Couscous Salad with Coconut & Lime There’s nothing more refreshing than watermelon on a summer’s day and it’s delightful when added to
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Measuring spoon
- Fork
- Spoon
- Citrus press
- Plate
Ingredients
- 1 x packet Ainsley Harriott Tomato and Chilli or Caribbean Couscous
- juice of 2 limes
- 2 tsp honey
- 1 tbsp olive oil
- salt
- pepper
- 2 tbsp shredded mint, plus extra leaves for garnish
- ¼ cucumber- deseeded and sliced
- 1 avocado, destoned, sliced
- 150g cooked, peeled King prawns
- ¼ small watermelon cut into bite size chunks
- 2 tbsp toasted coconut flakes
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