Couscous Salad A Taste Sensation Recipe For Shrimp
SHRIMP COUSCOUS SALAD
For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.
Provided by Isabelle
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
- In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
- In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 529.7 calories, Carbohydrate 38.7 g, Cholesterol 194 mg, Fat 28.4 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 570.1 mg, Sugar 3.2 g
GREEK-INSPIRED SHRIMP COUSCOUS SALAD
A light and refreshing shrimp salad with Israeli couscous.
Provided by Ashley DeStefano
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.
- Toss shrimp with Greek seasoning.
- Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
- Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 52.7 g, Cholesterol 145.9 mg, Fat 9.1 g, Fiber 6.7 g, Protein 25.6 g, SaturatedFat 3.6 g, Sodium 805.3 mg, Sugar 7.6 g
COUSCOUS SALAD -- A TASTE SENSATION
This salad is both healthy AND delicious. Not only that but it is quick to make, yields alot, looks attractive and is even tastier as leftovers. Kids love it as it is virtually a dessert salad. I must give credit to my late Aunt Ruth, from whom I received this recipe.
Provided by ChrysalisUnfurled
Categories Salad Dressings
Time 10m
Yield 8-9 cups, 7-9 serving(s)
Number Of Ingredients 17
Steps:
- SALAD:.
- Place couscous in a large bowl, pour 1 cup boiling water over; let stand 5 minutes. In separate bowl, pour remaining boiling water over raisins; let stand 5 minutes.
- Fluff couscous with fork; drain raisins; stir into couscous. Add chick peas, green onions, red pepper, zucchini, papaya/apricot, mandarin oranges & parsley. Toss gently.
- DRESSING:.
- In a bowl, whisk together lemon juice, garlic, cumin, turmeric & hot pepper sauce. Gradually whisk in olive oil (you may wish to substitute some of the retained orange/pineapple juice for some of the olive oil). Season to taste with salt & pepper. Pour over salad; toss.
- Cover & refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 401.8, Fat 16.9, SaturatedFat 2.3, Sodium 246.2, Carbohydrate 56.5, Fiber 7, Sugar 14.7, Protein 8.6
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