Italian Recipes > Soups & Salads > Spring Couscous Salad with Lemon Prawns

Prepare the Couscous:
Bring water to a boil in a medium saucepan over high heat. When the water is boiling, remove from heat and add couscous and salt. Stir briskly. Cover and let sit 5 minutes. Remove cover and stir. Set aside to cool.

Prepare the Veggies:
Heat olive oil in a large nonstick skillet. Add onion and sauté for 3 minutes. Add garlic and sauté for 1 minute. Add carrot, celery, zucchini, peas, salt and pepper. Sauté for 10 minutes, stirring frequently.

When the veggies are cooked, remove from heat and stir in couscous, olive oil and balsamic vinegar. Let cool, cover and refrigerate. Before serving, taste and adjust for salt and pepper.

Serve on a large butter lettuce leaf with cooked and deveined prawns that have marinated for at least 2 hours in the extra-virgin olive oil, FRESH lemon juice, sea salt and pepper.