Prawn and Citrus Couscous Salad

This fresh and zesty salad serves 4 as a starter.

30 prawns, deveined
5T olive oil
zest of one orange
2t minced garlic
1t diced chilli
4t minced ginger
2 cups couscous
2 cups warm water
4T orange juice
310g tin mandarin segments or fresh mandarin segments
4T chopped parsley
1 large avocado
Juice of a small lemon

Mix 3T olive oil, orange zest, 1t garlic, 1t chilli, 2t ginger and marinade the prawns.

Make the couscous by mixing it with warm water, cover with cling wrap, season with salt and pepper and set aside.

Make a dressing with 2T olive oil, 1t garlic, 2t ginger and the orange juice.

Heat 2T olive oil in a frying pan. Cook the prawns until they are bright pink and cooked through.

Mix the dressing into the couscous with a fork. Add the mandarin, and parsley and toss before serving with the prawns. Peel and slice the avocado, sprinkle over with some lemon juice and serve with the salad.