Couscous, Chickpea and Prawn Salad

  • 170g/6oz-cooked couscous
  • 400g/14oz tin chickpeas, drained and rinsed
  • 450g/1lb cooked peeled prawns
  • 2 spring onions, thinly sliced
  • 3 well‑flavoured tomatoes, deseeded and chopped
  • Bunch of mint, chopped
  • Lemon wedges, to serve


  • 6 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  • Pinch of caster sugar paprika
  • Salt and pepper
  • Oregano leaves.


  1. To make the dressing, whisk together the oil and lemon juice in a small bowl or shake them together well in a screw top jar. Add the sugar, paprika and salt and pepper to taste.
  2. Mix the couscous with the chickpeas, prawns, spring onions, tomatoes and mint. Pour over the dressing and toss well to coat all the ingredients. Serve with lemon wedges.