Cherry tomato and prawn tabbouleh

Region : Middle East

 

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Serve chilled with a glass of Vintense Syrah! Bon appétit.

  • 250 g couscous
  • 50 cl water
  • 18 cl olive oil
  •  4 cl cider vinegar
  •  1 tablespoon mustard
  •  1 pinch ground cumin
  •  1 clove garlic, crushed
  • Freshly ground salt and pepper
  •  1 pepper, very finely diced
  •  250 g cherry tomatoes
  •  500 g cooked and shelled prawns
  • 250 g tomatoes, finely diced
  •  Chopped fresh parsley
  • Mint leaves
  • Coriander
  1. Put the water in a pan and bring to boil.
  2.  Pour the couscous into a mixing bowl, pour on the boiling water, cover and leave for 5 minutes to allow the couscous to swell up. Then fluff up immediately with a fork. Put aside to cool.
  3.  In a bowl, whip together the olive oil, cider vinegar, mustard, garlic, salt and pepper. Put aside.
  4.  Add the prawns, pepper, cherry tomatoes cut in half and the chopped fresh herbs to the couscous.
  5.  Pour on the vinaigrette
  6.  Refrigerate for at least 2 hours before serving.

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