Shrimp With Minty Couscous Salad Recipes
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
COUSCOUS SALAD WITH SHRIMP AND MINT
Provided by Brenda Louch
Categories Salad Tomato Side Quick & Easy Low Cal Low/No Sugar Lunch Mint Shrimp Couscous Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 12
Steps:
- Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
- Place couscous in large bowl. Pour water over. Cover and let stand until water is absorbed, about 10 minutes. Fluff with fork. Add shrimp, tomatoes, celery, green onions, mint and capers. Mix in dressing. Chill until cold, about 30 minutes or up to 2 hours.
SHRIMP WITH MINTY COUSCOUS SALAD
This is from my Food and Wine's One Dish Meals cookbook. It says to pair this with a sauvignon blanc. Scallops may be used in place of the shrimp.
Provided by dicentra
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil.
- Stir in the couscous.
- Cover and remove from the heat, and let stand for 5 minutes.
- Transfer to a large bowl and let cool.
- Add the tomato, peas, mint, 4 tablespoons of the oil, and the lemon juice, to the couscous.
- Season with salt and pepper to taste.
- In a large nonstick frying pan, heat the remaining 1 tablespoon of oil over moderately high heat.
- Add the shrimp. Cook, turning, until just done, about 3 minutes.
- Serve the couscous salad topped with the shrimp.
Nutrition Facts : Calories 509.5, Fat 20, SaturatedFat 3, Cholesterol 172.8, Sodium 505.7, Carbohydrate 47.3, Fiber 5.3, Sugar 3.6, Protein 33.8
COUSCOUS SALAD WITH SHRIMP AND MINT
Make and share this Couscous Salad with Shrimp and Mint recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together the first 4 ingredients.
- Add salt and pepper to taste and set aside.
- In a large bowl, add couscous.
- Pour boiling water over couscous; cover and let stand 10 minutes or until water is absorbed.
- Fluff with a fork.
- Add shrimp, tomatoes, celery, green onions, mint, and capers.
- Add dressing and stir to combine.
- Chill for 4 hours and serve cold.
Nutrition Facts : Calories 476.7, Fat 19.9, SaturatedFat 2.9, Cholesterol 115.2, Sodium 265.8, Carbohydrate 50, Fiber 4.3, Sugar 2, Protein 23.7
COUSCOUS AND SHRIMP SALAD WITH TANGERINES AND ALMONDS
Categories Salad Side Yogurt High Fiber Almond Shrimp Chickpea Tangerine Couscous Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added
Yield Makes 24 servings
Number Of Ingredients 14
Steps:
- Place yogurt in medium bowl. Gradually whisk in oil and cumin. Stir in lemon juice and garlic. Season dressing to taste with salt and pepper. Cover and chill. (Can be made 2 days ahead. Keep refrigerated.)
- Mix 6 cups water and salt in large saucepan; bring to boil. Mix in couscous. Remove from heat. Cover; let stand until water is absorbed and couscous is tender, about 10 minutes. Transfer couscous to large bowl; fluff with fork. Cool to room temperature. Gently mix in tangerines, garbanzo beans, raisins, 3/4 of shrimp, 3/4 cup green onions and 1/2 cup almonds. Stir in dressing. Season salad to taste with salt and pepper. Transfer salad to large serving platter. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 30 minutes before serving.) Garnish with remaining shrimp, green onions and almonds.
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- In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand 5 minutes. Transfer to a large bowl and let cool. Add the tomato, peas, mint, 4 tablespoons of the oil, the lemon juice, 1/2 teaspoon of the salt, and 1/4 teaspoon pepper to the couscous.
- In a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Add the shrimp, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook turning, until just done, about 3 minutes in all. Serve the couscous salad topped with the shrimp.
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