Couscous Shrimp Salad
Course: main coursesDifficulty: EasyServings
2
servingsPrep timeminutes
Cooking time
35
minutesTotal timeminutes
Ingredients
120 g whole grain couscous
200 ml vegetables stock
2 Tbsp extra virgin olive oil
1 organic lemon
1/2 yellow bell pepper
1/2 red bell pepper
1/2 cucumber
a bunch of fresh mint
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp ground ginger
300 g shrimps
salt
pepper
Steps
- In a small pot add the vegetable stock and bring it to a boil, then turn the heat off
Add the couscous and cover with a lid; set aside.
- Cut the organic lemon in half.
Add the juice of half lemon into the shrimps, then season with salt and pepper; set aside.
In a large bowl, make the vinaigrette by adding the zest and the juice of other half lemon.
Add the extra virgin olive oil.
Season with ground ginger, cumin, coriander, cayenne pepper, salt and pepper.
- Chop all the vegetables (bell peppers, cucumber, mint leaves)
Add all the veggies to the vinaigrette and mix it well.
Remove the lid from the pan with the couscous and using a fork, fluff it up and add it to the bowl with the veggies.
Toss the whole thing together and cover the bowl with a plastic wrap.
- In a frying pan, add some olive oil and add the shrimps.
Let the shrimps well cooked for about 5 minutes.
- Serve right away the couscous together with fried shrimps or store in the fridge until ready to serve!
