Curried Blu Pearl Couscous and Prawn Salad

Prep 10 Mins

Cook 40 Mins

Ready 50 Mins

4 Servings


  • 250 grams Blu gourmet pearl couscous
  • 10 prawns (shelled)
  • ½ avocado
  • 2 tomatoes (small)
  • 1 egg (hard boiled)
  • 1 teaspoon olive oil
  • ½ teaspoon curry powder (add more for a stronger taste)


  • 1 juice of a lemon
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch pepper (chopped very finely)
  • 6 leaves mint
  • 3 tablespoons chives or spring onions


  1. Add curry to oil in a deep pan and slightly heat, then add couscous and stir through very well over the heat for 1 minute.
  2. Add boiling water to the pan and stir periodically for 10 minutes.
  3. Once water is absorbed and the couscous is soft remove from flame and stir through 1 teaspoon of olive and then spread out evenly, so that you don’t get any clumps.
  4. Stir about every 5 minutes till the couscous is cooled.
  5. Boil the prawns till orange in colour then cool quickly with cold water.
  6. Cut tomatoes into quarters then remove seeds. Then cut into small squares.
  7. Peel and dice avocado into small pieces.
  8. Separate yolk and white of egg and cut into small pieces.
  9. Mix all dressing ingredients together before pouring over cooked couscous.
  10. Add dressing to the couscous and mix through well.
  11. Add all the other ingredients gently and mix through well.
  12. Cut Prawns into 1cm pieces and mix through salad.
  13. Leave 4 prawns whole to place on top for presentation.