Description
A light and refreshing shrimp salad with Israeli couscous.
Ingredients
- 1 ⅔ cups water
- 1 ⅓ cups Israeli couscous, uncooked
- ¾ pound raw medium shrimp, peeled and deveined
- ½ tablespoon Greek seasoning
- 1 tablespoon olive oil
- 2 medium heads romaine lettuce – rinsed, dried, and chopped
- 1 cup grape tomatoes, halved
- ½ cup crumbled feta cheese
- ½ English cucumber, chopped
- ¼ cup vinaigrette salad dressing
Instructions
- Bring water to a boil in a saucepan. Add couscous
- reduce heat
- and cover. Simmer
- stirring occasionally
- until water is completely absorbed
- 8 to 10 minutes. Spoon into a large bowl to cool slightly.
- Toss shrimp with Greek seasoning.
- Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque
- 3 to 4 minutes.
- Add shrimp to couscous with romaine lettuce
- grape tomatoes
- feta cheese
- cucumber
- and vinaigrette; toss to combine. Season with salt and pepper.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4