22/08/2026
Do you already know what you’re having for dinner today? Maybe this delicious luckwarm couscous salad with prawns and plenty of fresh vegetables will inspire you!
I made this recipe last week with my own little twist when some friends came over for dinner. It’s a colourful dish that not only tastes delicious but also looks wonderfully inviting on the table.
I served the salad in the Jatte 30 bowl, in the Nour lilac/pistachio design, together with the matching 24 cm Nour plates in warm yellow and turquoise. That combination of colours makes the table feel extra cheerful!
Of course, I’m happy to share the recipe with you below.
Warm Couscous Salad with Prawns
Ingredients:
750 g peeled raw prawns
350 g couscous
4–5 red, yellow and orange pointed peppers, finely sliced
2 onions, finely chopped
3 cloves of garlic, finely chopped
500 g mixed-colour cherry tomatoes, halved
A splash of soy sauce
2 avocados, diced and drizzled with lemon juice to prevent browning
4 spring onions, sliced into rings
Plenty of fresh parsley
Olive oil
Herbs of your choice
Salt and pepper
Method:
Prepare the couscous according to the instructions on the package.
Meanwhile, sauté the onion and garlic in a little olive oil. Add the prawns, followed by the finely sliced peppers. Season with your favourite herbs, salt and pepper.
Mix the warm couscous with the tomatoes, avocado and spring onions. Add a splash of soy sauce and gently toss everything together.
Then spoon the sautéed vegetables and prawns over the couscous salad and generously finish with fresh parsley.
And then… dig in and enjoy! Bon appétit!
