Shrimp Couscous Salad
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
33
Sourness
46
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
2 cups
Couscous2 cups
Water3 cup
Olive Oil1 cup
Apple Cider Vinegar1 tsp
Dijon Mustard1 tsp
Ground Cumin1 clove
Garlic (crushed)1
Salt2 medium
Tomatoes (chopped)1 cup
Parsley (chopped fresh)1 cup
Crumbled Feta CheeseDirections:
1
Pour water into a saucepan, and bring to a boil
2
Stir in couscous, cover, and remove from heat
3
Let stand for 5 minutes, then immediately fluff with a fork
4
(otherwise it will clump)
5
Set aside to cool
6
In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper
7
Set aside
8
In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese
9
Whisk vinaigrette to blend, then pour in about half of it over the couscous
10
Toss to coat, and add more dressing to coat thoroughly without drenching
11
Refrigerate at least 2 hours before serving