Shrimp Couscous Salad

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, shrimp couscous salad. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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. Heat oil in a large nonstick skillet over medium-high heat until simmering.

Shrimp Couscous Salad is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Shrimp Couscous Salad is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook shrimp couscous salad using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Shrimp Couscous Salad:
  1. Take 4 tbsp Olive oil or Sunflower oil
  2. Make ready 100 grams Baby Marrows ( sliced )
  3. Make ready 1 clove Garlic ( finely chopped )
  4. Prepare 1 tsp Curry powder
  5. Prepare 1 1⁄2 cup Quick-cooking Couscous
  6. Get 300 grams Medium uncooked, peeled and deveined Shrimps ( thawed )
  7. Make ready 3 Ripe plum tomatoes ( diced )
  8. Take 2 tbsp Parsley ( chopped )
  9. Get 1 tbsp Red wine vinegar
  10. Take 1 Salt and Ground Black pepper to taste

Serve the hot shrimp on top of the couscous salad and drizzle extra vinaigrette on top. The couscous absorbs the vinaigrette quickly so taste it before serving in case it needs a bit more. Deliciously marinated shrimp served over the brightest couscous salad. Flavors of orange, honey and garlic make the.

Steps to make Shrimp Couscous Salad:
  1. In a large frying pan, heat 2 teaspoons of the oil over moderate heat. Add the baby marrows and saute for 4 minutes until soft. Add the garlic and curry powder and cook for 1 minute
  2. Add the stock to the frying pan with the baby marrows and bring to the boil. Stir in the couscous, cover and remove the frying pan from the heat. Let the couscous stand for about 10 minutes until it softens and absorbs all of the liquid
  3. Meanwhile, in a large saucepan, bring 5cm of water to the boil over high heat. Drop the shrimps into the boiling water and cook for about 1 minute until they are pink and firm. drain.
  4. In a large bowl, combined the shrimps, tomatoes, parsley,vinegar and the remaining 2 tablespoons of oil. Stir in the couscous mixture, separating the grains with a fork. Season to taste with salt and pepper. Serve the salad warm or cover and refrigerate until ready to serve

Deliciously marinated shrimp served over the brightest couscous salad. Flavors of orange, honey and garlic make the. This warm roasted shrimp salad tastes like the early days of spring. It's bright and cheerful, thanks to plenty of tangy lemon juice and a heap of chopped fresh dill. The roasted shrimp and peas are paired with toothsome Israeli couscous, which is toasted to bring out its nutty flavor.

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