Prawn and Lime CousCous
- In a large saucepan bring stock to the boil then remove from heat. Stir in CousCous gradually then cover and stand for 5 minutes.
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 sanremo.co.nz.
Cooking tools:
- Saucepan
- Stove
- Fork
- Mason jar
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
Ingredients
- San Remo Reg CousCous
- 1 cup (250ml) chicken stock
- 2 Lebanese cucumbers, finely chopped
- 2 carrots, peeled, finely chopped
- 1 red capsicum, finely chopped
- 1 small avocado, thinly sliced
- 400g peeled cooked prawns
- 1/3 cup fresh mint, shredded
- Freshly ground pepper
- 2 limes, rind finely grated, juiced
- 1 tbsp extra virgin olive oil
- 1 tbsp honey
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