Ingredients
80g Cous Cous
16 Cooked and peeled King Prawns
1 Mango, diced
1/2 Chilli, finely diced
1 Spring onion, chopped
1/2 Cucumber, diced
2 tsp Italian Herbs
1/2 Chicken Stock cube
Lime Juice
Method
1. Place 80g Cous Cous in a bowl with 160g chicken stock and herbs, cover until all the water is absorbed and Cous Cous is soft. Fluff with a fork
2. Add the mango, chili, spring onion, cucumber and lime juice together, toss and add to Cous Cous with the prawns
3. Serve immediately or refrigerate for later.
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