Prawn and Couscous Salad

Ingredients:

400g Local North West Tiger Prawns
200g Mograbeh Couscous
2 Lebanese Cucumbers
2 Roma Tomatoes
1 bunch Italian Flat leaf parsley chopped
3 lemons
100g fresh rocket
200ml Njoi olive oil
1 clove garlic
100ml Greek yoghurt
10g Mint torn
Water
Salt and pepper
100g of endive lettuce

Method:

Put two pots of hot water on, one heavily salted. Once the water with the most salt in it boils add prawn and cook for about 2mins then pull out and plunge into ice water.

Then in the other pot but the couscous and cook for about 10 mins or until soft, tip into colander and poor into flat try, squeeze lemon juice over it and season well.

While the couscous is cooking, dice up your tomatoes and cucumbers.

When the couscous is cool add mint, parsley, tomatoes, cumbers and season to taste mix with.

Clean Prawns, leaving tails on then mix with couscous and the rest of the salad.

Serve on a cold plate with lemon wedge and drizzled yoghurt.