Three days ago, I when to the supermarket to buy meat but came back with ready cooked unpeeled prawns which is still on sale. Only bought 5 just to go with my second time making these: potato and egg salad and couscous salad. I found pickled onions and pomegranate. I am changing the ingredients from previously made potato & egg salad and couscous salad.

Google: “Pearl couscous is made by mixing together semolina or wheat flour with water. The dough is then put through an extruder to form small, uniform balls. After the pasta balls are formed, they’re toasted in the oven to impart both colour and flavour.”

Google: “Pomegranates are round, red fruits. They feature a white inner flesh that’s packed with crunchy, juicy edible seeds called arils. They may be best known for the vibrantly coloured juice they’re often used in, but these unique fruits have a lot more to offer. Pomegranates are rich in an array of antioxidants that help protect your cells from free radical damage.”

Although, I didn’t get the meat I wanted to eat. God help me find pickled onions and pomegranate. Here’s another miracle that I am thankful to God for His help and able to use the Glory Gift God had given me. I am happy that I tryout different ingredients and method. I am pleased that it’s looks beautiful, colourful, luxury and delicious. Let’s cook with a grateful heart for the luxury meal!!!

Ingredients

Pomegranate couscous salad

500 g Bryne Co White Pickled Onions
250 g pearl couscous
2 1/2 c vegetable stock
1 Tbs minced garlic
1 Tsp minced garlic
1/2 Tsp pomegranate molasses (OPT)
4-6 Tbs olive oil, plus extra
2 Tbs lemon juice (from about 1 lemon)
1/4 onion, chopped finely
1 cucumber, cut into bite size
2-4 tomatoes, cut into bite size
2 pomegranate, arils removed
1/4 c chopped parsley, and basil
mixed salad
salt
pepper

Potato & egg salad

4-6 potatoes, peeled and cut to bite size (1 1/2 inches)
6 eggs, at room temperature
170 ml buttermilk
200 g mayonnaise
3 Tsp pickled onion juice
1 Tbs white wine vinegar or apple cider vinegar
salt
pepper
cold water

Bought seafood

5 unpeeled cool cooked prawns

Method

Couscous salad

Heat 1 Tbs oil in a large pot over medium high heat. Add 1 Tbs garlic and onion, cook until the onion is translucent and starting to brown. Add couscous and stir, cook for 1 minute. Add stock, bring to a simmer. Then place the lid on and turn the heat down to low so it is simmering gently for 10 minutes, or until all the stock and water has been absorbed (stir every so often to prevent sticking) and couscous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. (It will form a sticky block but don’t worry, it will separate when tossed with Dressing).

In a bowl, beat together 4 Tbs oil, lemon juice, 1 Tsp minced garlic, pomegranate molasses if using, salt and pepper. Pour half the dressing into the cool couscous, toss to loosen the sticky block. Add cucumber, tomatoes, herbs, pomegranate arils, and mixed salad into the bowl. Drizzle the remaining oil if it seems dry. Season with salt and pepper to taste. Then put in fridge until cool, about 1 hour.

Egg & potato salad

Put the eggs in a single layer in a large pot and cover with at least 2 inches of cold water. Set the pot over high heat and, once it comes to a boil, reduce the heat to medium and cook 8 minutes; use a timer. When the time is up, remove from the heat, drain the eggs, and cover the eggs with ice water.  Let them cool in the pot for about 15 minutes.

Meantime, put the potatoes in a medium pot and cover with at least 2 inches of cold water. Bring the potatoes up to a simmer, then reduce the heat to medium-low and cook for 10-15 minutes, or until just tender. Drain the potatoes in a colander and transfer them to a larger bowl to cool.

Now peel the eggs. Cut each egg in half and use a small spoon to scoop the yolks out into a bowl. Set aside. Cut egg white into bite size, place in another bowl. Then put egg yolks, buttermilk, mayonnaise, pickled onions juice, white vinegar, and salt in a food processor and process until smooth, about 30 seconds. Cut the potato into bite size and place in a large bowl. Pour over the potatoes and add the egg whites. Cool the salad completely and refrigerate in a covered container until ready to serve.

Before serving, bring out the pomegranate couscous salad, prawns, and potato & egg salad from fridge to room temperature. To assemble: spoon some potato & egg salad; place on left top of plate. Followed by pomegranate couscous at the bottom left of plate. Then the 5 cool cooked prawns lined with head facing inside. Serve with a glass of Pinot Gris or Champagne. Enjoy!!!!

https://helenscchin.com/2025/01/02/cold-prawns-potato-egg-salad-with-pomegranate-couscous-salad/

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