Description
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.
Ingredients
- 2 cups couscous
- 2 cups water
- ¾ cup olive oil
- ¼ cup apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon ground cumin
- 1 clove garlic, crushed
- salt and pepper to taste
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 ½ pounds cooked shrimp, peeled and deveined
- 2 medium tomatoes, chopped
- 1 cup chopped fresh parsley
- 1 cup crumbled feta cheese
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 35 mins
Servings: 8