Prawn, watercress and pearl couscous salad

This prawn, watercress and couscous salad makes for the ultimate starter or light meal. With fetta, pomegranate seeds and fresh flavours, this colourful salad tastes as good as it looks.

6 as a starter or light meal


Note: + cooling time



  • 1 1/2 cups (300g) pearl couscous
  • 1 lemon, zested, juiced
  • 1 tsp lemon pepper seasoning
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 bunch watercress, sprigs picked
  • 1kg Coles Fresh Australian Cooked Black Tiger Prawns, peeled leaving tails intact, deveined
  • 100g fetta, crumbled
  • 1 cucumber, peeled into ribbons
  • 1/2 small red onion, thinly sliced
  • 1 cup mint leaves
  • 1/4 cup (75g) pomegranate seeds



Cook the couscous in a large saucepan of boiling water for 10 mins or until just tender. Refresh under cold water. Drain well and set aside to cool completely. 


Combine lemon juice, lemon pepper and oil in a small bowl. Add half the oil mixture to the couscous. Stir to combine. 


Arrange couscous mixture, watercress, prawns, fetta, cucumber, onion and mint on a platter. Sprinkle with pomegranate seeds and season. Drizzle with remaining oil mixture and sprinkle with lemon zest.



Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.