Prawn, Peach, Asparagus & Couscous Salad - WellBeing Magazine
Fruits, prawns, and wholewheat couscous – this prawn, peach, asparagus & couscous salad is a fulfilling meal that doesn’t leave you hungry.
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Cooking tools:
- Food processor
- Griddle
- Stove
- Saucepan
- Mixing bowl
- Parchment paper
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
- Refrigerator
Ingredients
- 8-12 large Australian, wild-caught cooked prawns
- 1½ cups whole-wheat pearl couscous
- 4 peaches, stoned & sliced into eighths
- 8 asparagus, sliced lengthways
- 2 avocados
- 150g baby rocket
- 100g coral lettuce
- 16 cherry tomatoes, halved
- 12 snow peas, sliced
- 1 avocado
- 5 tbsp Greek yoghurt
- Juice 1½ lemons
- ¼ cup chopped coriander
- ¼ cup chopped parsley
- 2 gloves garlic, crushed
- Salt
- pepper
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