Jun 26, 2012
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Couscous Salad with Seafood and Fresh Mint

By: Socky Pitargue

Couscous Salad with Seafood and Fresh Mint

Socky Pitargue is the author of the blog Tennis and Conversations and a lover of good food and wine. When she isn’t using her creative prowess in the advertising industry, she uses it in the kitchen—proof of which is her light couscous salad, which is a refreshing yet filling carb dish to replace your usual rice and pasta.

Serves 6 Prep Time 10 minutes Cooking Time 20 minutes


1/2 cup olive oil
2 tablespoons lemon juice
1 large clove garlic, finely chopped
1 teaspoon fennel seeds
1 1/3 cups vegetable stock
1/4 teaspoon turmeric
1/4 teaspoon cumin
500 grams large prawns, peeled, leaving tails on
sea salt and freshly cracked pepper for seasoning
300 grams couscous
3 tomatoes, finely diced
2 stalks celery, finely sliced
6 spring onions, chopped
1 cup fresh mint leaves, finely sliced


Mix oil, lemon juice, garlic, and fennel seeds, and whisk until thick. Refrigerate and allow flavors to develop.

Bring stock to a boil and add turmeric and cumin. Lightly season prawns with salt and pepper, then poach in the broth for 2 minutes or until prawns are pink. Remove prawns from stock with slotted spoon.

Place couscous in a large bowl and pour hot stock in. Stir well and cover. Allow to stand for about 10 minutes, until liquid has been absorbed.

4  Fluff couscous with a fork. Toss in the diced tomatoes, sliced celery, chopped spring onions, and two-thirds of the shredded mint.

5  Add the dressing and mix well. Season to taste. Top with prawns and garnish with remaining mint leaves. Serve chilled.


Photography by David Hanson |  Produced by Angelo Comsti  | Props from Ac+362, Robinsons Department Store, Rustan’s Department Store, Living Well, and Kyocera

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Which pasta noodles do you usually use when cooking carbonara?

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