Start by making the zucchini ‘pasta’. Slice off the two ends of each zucchini.
Use a mandoline with the “julienne” attachment to make pasta like strips. OR if you do not have a mandoline, cut the zucchini into thin wide strips, lengthwise, then finely slice the strips, lengthwise again. You should have long, thin strips of zucchini that look like linguini.
Bring water to a boil in a saucepan. Blanch the zucchini for 30 seconds, then rinse under cold water. You only want to just soften the zucchini slightly. Set aside.
Cook your prawns, or defrost pre cooked prawns. Set aside.
For the sauce, place the basil, avocado, garlic, lemon juice, and a pinch of salt and pepper in a food processor/blender. Blend until you have the consistency you like.
Once the sauce is done, toss it in the bowl with the zucchini, prawns, and cherry tomatoes.
Season lightly with salt and pepper.
Serve warm, at room temperature, or chilled – it’s up to you!
Pearl Couscous Salad with Lemon Asparagus and Tomato Skinnytaste.com Servings: 5 • Size: little over 1 cup • Old Points: 3 • Weight Watcher Points+: 4 pt Calories: 170 • Fat: 4 g • Carb: 30 g • Fiber: 5 g • Protein: 6.3 g • Sugar: 0.0 g Sodium: 10 mg (without the salt) • Cholest: 0 mg
6 oz whole wheat pearl couscous
3/4 lb thin asparagus spears, tough ends trimmed
1 1/2 cups grape tomatoes, quartered
1/4 cup red onion, minced
1-1/2 lemons, juiced
1 tbsp extra virgin olive oil
2 tbsp fresh parsley, minced
Kosher salt, to taste
fresh cracked pepper, to taste
Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 3 minutes. Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking. Add the couscous to the boiling water and cook according to package directions.
Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.