December is the time of year for relaxing and although good food is part of the Festive Season holiday fun it is not necessary to spend hours in the kitchen.

This easy combination of couscous and seafood is a particularly tasty alternative to elaborate, lengthy and heavy festive meals. Why not try it?

To serve four portions you need:

Ingredients

16-20 medium to large cooked and de-veined prawns (I prefer them peeled for easy eating)

1 avocado, peeled and cubed

8 cherry tomatoes, halved

½ cup coarsely chopped fresh coriander leaf

½ English cucumber, peeled and cubed

4 spring onions, finely chopped

2 cups of couscous

2 cups of boiling water

Salt and black pepper

½ red or yellow pepper, finely chopped

For the dressing

1 red chilli, finely chopped

3 cloves of garlic, peeled and finely chopped

Juice of two fresh limes or lemons

1 teaspoon brown sugar

½ cup extra virgin olive oil

1 heaped teaspoon of mustard (I like Hot English, my wife prefers Dijon)

1 tablespoon finely chopped fresh mint

Method

Mix all the dressing ingredients together well and set aside.

Pour the couscous into a bowl, add boiling water, and cover.

Let it soak for about two minutes, remove lid and loosen the granules with a fork.

Sprinkle with salt and black pepper, add the avo and cucumber cubes, tomatoes and spring onion, toss lightly and spoon on to a large serving platter.

Place the prawns over and around the couscous.

Just before serving pour the dressing over the prawns.

Wine recommendation

Cederberg Sustainable Rose 2011 – Cederberg- R52.00

Attractive salmon colour with subtle raspberry, cooked strawberry with sweet red cherry aromas. A long, lively palate with natural acidity.

To order, email Wine Concepts.