How To Make Barley Couscous & Prawn Tabbouleh
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 1 cup barley couscous
- 1 pound prawns, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Cook the barley couscous according to package instructions. Set aside to cool.
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In a separate pan, cook the prawns until pink and cooked through. Set aside to cool.
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In a large bowl, combine the cooled barley couscous, prawns, cherry tomatoes, cucumber, red onion, parsley, and mint.
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In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
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Pour the dressing over the salad and toss to combine.
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Serve the barley couscous and prawn tabbouleh chilled.
Nutrition
- Calories : 320kcal
- Total Fat : 8g
- Saturated Fat : 1.5g
- Cholesterol : 180mg
- Sodium : 250mg
- Total Carbohydrates : 35g
- Dietary Fiber : 6g
- Sugar : 3g
- Protein : 28g
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