We are back in Brisbane and summer is in full swing and this meal is perfect for a balmy evening. Now that mango are in season our mango cous cous (Cooking with Tools page 7) salad has been appearing on our weekly recipe list very frequently.
20 fresh uncooked prawns, cleaned and tails intact
3cm piece of ginger
3 garlic cloves
1 long red chili (remove seeds for a milder version)
dash of olive oil
1/4 cup fresh coriander leaves, roughly chopped
juice and rind of 1 lime
Process or finely chop the ginger, garlic and half the chili, roughly chop the remaining chili and add this to the garlic mixture with oil, coriander, lime juice and rind, stir to combine. Toss the prawns through the chili mixture and leave to marinade in the fridge for 30 minutes. Heat barebque hotplate to a high temperature and cook to prawns fora minute on each side.
Mango Cous Cous Salad
1 large tomato
splash of olive
oil knob of butter
1 Lebanese cucumber
1 cup of water
1 cup of Couscous
juice of 1 or 2 limes
Pre-prepare your salad ingredients as follows. Cut tomato into quarters and de-seed. You only want the flesh or the couse couse will go soggy. Dice tomato flesh and lebanese cucumber. Cut two mango cheeks with skin in place, and then dice. Cut avocado in half and as with the mango, dice within the skin. Set these two aside until the end. Chop coriander, not too fine and throw in salad bowl.
Prepare the couscous as per instructions on the packet or use the following as a general guide. Bring water and oil to boil and remove from heat. Add couscous and allow water to absorb. Fluff couscous with a fork or whisk and stir through butter.
Add couscous to salad bowl. Scoop out of skins the mango and avocado dices and add to the salad bowl. Squeeze the lime juice over the salad and mix through.