Couscous Salad With Avocado Prawns

Something different for lunch

Place the couscous in a heatproof bowl.

Place the stock and water in a saucepan over medium heat.

Bring to the boil.

Stir in the oil.

Pour the stock mixture over the couscous.

Stir to combine.

Set aside , covered , for 3 minutes or until the liquid is absorbed.

Use a fork to separate grains.

Set aside for 5 minutes to cool.

Meanwhile , to make the dressing , whisk together the lemon rind , lemon juice and oil in a small bowl.

Season with salt and pepper.

Add the cucumber , carrot , avocado , prawns and mint to the couscous , and toss to combine.

Add the dressing and toss to combine.

Divide among serving bowls and serve.

couscous, reduced-sodium chicken broth, water, olive oil, lebanese cucumbers, carrots, avocado, prawns, of fresh mint, lemon rind, fresh lemon juice