Couscous Salad with Fish Free Gambas


  • 1 box of The Vegetarian Butcher Fish Free Gambas
    250 g (pearl) couscous
    250 g cherry tomatoes
    3 spring onions, thinly sliced 2 roasted sweet pointed peppers, sliced
    1 tbsp ras el hanout
    1 tbsp mint, chopped
    1 tbsp parsley, chopped
    juice of half a lemon
    olive oil for frying
    ½ red chilli, sliced
    1 shallot, finely chopped

For the dressing:

  • 1 tbsp white wine vinegar
    3 tbsp groundnut oil
    1 tsp mustard
    1 tsp maple syrup
    ½ clove of garlic, crushed
    ½ shallot, chopped
    salt and pepper.



Start by preparing the dressing for the salad. Put all the ingredients together in a bowl except for the oil and stir well. Then, while stirring slowly add the oil so you get a smooth emulsion.

Cook the couscous as instructed on the packet. To make sure it’s light and fluffy give it an occasional stir. Toast the tomatoes for 1 minute in a really hot frying pan until slightly browned and remove from the heat. Mix the roasted peppers, spring onions, cherry tomatoes and ras el hanout in a bowl with the couscous and the dressing and add the chopped herbs. Slowly add the lemon juice. Season to taste with salt and pepper.

Fry the chilli and shallot in oil for a couple of minutes. Add the Fish Free Gambas and fry for another 2-3 minutes. Make sure the shallot and chilli do not burn.

To serve, divide the couscous salad over 4 plates and top with the Fish Free Gambas. It’s great served with a slice of fresh crunchy bread and hummus.