Prawn and couscous tower with poppadums and tomato vinaigrette

Recipe from: 9/18/1997 12:00:00 AM
Ingredients 29
Servings 1


Serving Change
  • 1
    tomato, sliced
  • medium-sized onion, chopped
  • 1
    small clove garlic, crushed
  • 1
    fresh thyme
  • pinch turmeric
  • 50
    white wine vinegar
  • large pinch coarse salt
  • freshly ground black pepper
  • pinch tarragon
  • 65
    olive oil
  • 1
    tomato, diced
  • 3
    chives, finely chopped
  • 5
    olive oil
  • 4
    fresh button mushrooms
  • salt and freshly ground black pepper
  • 1
    pear, diced
  • 250
    cooked couscous, prepared according to the instructions on the packet
  • few red and green chillies, finely chopped
  • 4
    young green beans, topped and tailed and steamed
  • 1
    fried poppadum
  • 8
    large prawns, steamed
  • tomato vinaigrette (see recipe)
  • few lettuce leaves
  • 1
    radish, thinly sliced
  • sprinkling shredded red and white cabbage
  • thin cucumber strips, rolled up
  • fresh coriander leaves


Mix all the ingredients for the vinaigrette except the olive oil, finely chopped tomato and chives. Marinate for 30 minutes, add the olive oil and marinate another 30 minutes. Remove the tomato slices and set aside. Mix the chopped tomatoes and chives and chill until needed. SALAD Heat the olive oil in the pan and sauté the mushrooms until tender. Season with salt and pepper and set aside. Mix the pear, couscous and chillies. Spoon half the mixture on to a plate. Surround with the mushrooms and beans. Place the poppadum on top and spoon the remaining couscous on top. Crown with the prawns and moisten generously with the tomato vinaigrette. Surround the tower with the tomato slices, lettuce leaves and radish slices and garnish with shredded cabbage, cucumber rolls and coriander leaves. Makes one generous portion.

Read more on: fish/seafood


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