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🥗 Couscous Prawn Salad with Avocado and Papaya

461 kcal · 30 min · 4 servings

Ingredients

• 300 g Couscous (Instant)
• 4 Shallots
• 4 Garlic Cloves
• 1 Green Chili Pepper
• 3 Limes
• 6 tbsp Sesame Oil
• Salt
• 1 Handful Cilantro
• 250 g Papaya Flesh
• 3 tbsp Olive Oil
• 24 Raw Shrimp (headless, with shell)
• White Pepper (from the mill)
• 1 Avocado
• 1 tsp Black Sesame

Instructions

1. 1. Cover the couscous with lukewarm water.
2. 2. Let the couscous swell for about 15 minutes.
3. 3. Drain the couscous in a sieve.
4. 4. Let the couscous drip dry completely in the sieve.
5. 5. Peel the shallots.
6. 6. Peel the garlic.
7. 7. Dice the shallots finely.
8. 8. Dice the garlic finely.
9. 9. Wash the chili pepper.
10. 10. Halve the chili pepper.
11. 11. Remove the seeds from the chili pepper.
12. 12. Chop the chili pepper.
13. 13. Squeeze the limes.
14. 14. Mix the couscous with the shallots.
15. 15. Mix the couscous with the chili pepper.
16. 16. Mix the mixture with the juice of one lime.
17. 17. Mix the mixture with the sesame oil.
18. 18. Season the couscous mixture with salt.
19. 19. Wash the coriander.
20. 20. Shake the coriander dry.
21. 21. Chop the coriander finely.
22. 22. Peel the papaya.
23. 23. Cut the papaya into small cubes.
24. 24. Mix the papaya cubes with the juice of another lime.
25. 25. Heat the olive oil in a pan.
26. 26. Sauté the prawns together with the garlic in the pan.
27. 27. Sauté the prawns for 2 to 3 minutes.
28. 28. Remove the prawns from the pan.
29. 29. Season the prawns with salt.
30. 30. Season the prawns with pepper.
31. 31. Halve the avocado.
32. 32. Pit the avocado.
33. 33. Lift the avocado flesh out of the shell whole using a large spoon.
34. 34. Dice the avocado flesh.
35. 35. Gently mix all prepared ingredients together.
36. 36. Sprinkle the salad with black sesame.
37. 37. Serve the salad.

Nutrition per serving

• kcal: 461
• Protein: 22 g · Fett/Fat: 22 g · Carbs: 41 g