Ingredients
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120 g whole grain couscous
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200 ml vegetables stock
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2 Tbsp extra virgin olive oil
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1 organic lemon
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1/2 yellow bell pepper
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1/2 red bell pepper
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1/2 cucumber
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a bunch of fresh mint
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1/4 tsp ground cumin
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1/4 tsp ground coriander
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1/4 tsp cayenne pepper
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1/4 tsp ground ginger
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300 g shrimps
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salt
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pepper
Directions
Couscous Shrimp Salad
is one of my favorite meal! This salad made with easy to prepare couscous and crunchy veggies with a hit of shrimps! All tossed in a fresh Vinaigrette and some herbs for extra flavour.
Is this a salad or side dish? Sort of both! Some people served it as a side dish, but I eat it as a main course. It’s room temperature when you make it, bur leftovers can be eaten cold. It is good warm and cold. So, no problem when you have leftover and just keep it in the fridge.
Steps
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1
Done
10 mins
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In a small pot add the vegetable stock and bring it to a boil, then turn the heat off |
|
2
Done
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Cut the organic lemon in half. In a large bowl, make the vinaigrette by adding the zest and the juice of other half lemon. |
|
3
Done
|
Chop all the vegetables (bell peppers, cucumber, mint leaves) |
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4
Done
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In a frying pan, add some olive oil and add the shrimps. |
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5
Done
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Serve right away the couscous together with fried shrimps or store in the fridge until ready to serve! |
