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
ONE-POT ISRAELI COUSCOUS SHRIMP-AND-VEGGIE BOWLS
Cooking for a family can be time-consuming, but doing the dishes afterwards is what gets to me. Making one-pot meals has become one of my goals, and this is a favorite recipe from that challenge. This entire meal comes together in 30 minutes and tastes like a traditional couscous salad meets risotto-without all the work. Israeli couscous, a variety with bigger, more pearl-like grains than standard couscous-turns tender and creamy when slow-simmered in broth, and the shrimp and zucchini come out perfectly cooked. Everything is brought together with a bright and tangy vinaigrette, fresh herbs and Parmesan. Whether for dinner or lunch, my hope is that this recipe makes your day a little easier and a little more delicious.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a 10- to 12-cup Dutch oven or large saucepan with a tight-fitting lid over medium-high heat. Add the onion, zucchini, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until the onion and zucchini soften and the zucchini is just beginning to turn golden brown in spots, about 5 minutes.
- Reduce the heat to medium and stir in the garlic and couscous. Cook, stirring, until the couscous is toasted, about 2 minutes. Stir in the wine and cook, stirring and scraping the bottom of the pan, until the wine evaporates, about 1 minute. Stir in the broth and 1 teaspoon salt. Bring to a boil.
- While the broth comes to a boil, sprinkle the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss. Lay the seasoned shrimp over the top of the couscous, cover the pot, and reduce the heat to low. Cook until the couscous absorbs most of the liquid and is tender and the shrimp is cooked through and bright pink, about 15 minutes.
- Remove the lid and increase the heat to medium. Simmer until any remaining liquid evaporates, about 1 minute. Remove from the heat.
- Whisk together the lemon zest and juice, orange juice, olive oil and 1/4 teaspoon each salt and pepper in a small bowl. Stir the vinaigrette into the couscous until combined. Stir in the tomatoes and herbs. Divide among 4 serving bowls and garnish with Parmesan.
GRILLED SHRIMP AND VEGETABLES WITH PEARL COUSCOUS
Provided by Melissa Roberts-Matar
Categories Cheese Garlic Herb Onion Shellfish Vegetable Lunch Shrimp Summer Grill/Barbecue Couscous Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until salt is dissolved. Add 1/3 cup oil in a slow stream, whisking until vinaigrette is combined.
- Heat 1 tablespoon oil in a wide 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. While couscous toasts, stir together broth, water, and saffron in a large glass measure. Add to couscous with 1/2 teaspoon salt and bring to a simmer, uncovered. Simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes. Stir vinaigrette to combine, then stir 2 tablespoons into couscous and let stand, uncovered, at room temperature.
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- Toss shrimp with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and thread 4 or 5 shrimp onto each skewer (don't crowd, or shrimp won't cook evenly).
- Peel onions and trim root ends slightly, leaving ends intact, then halve lengthwise and cut halves lengthwise into 1/2-inch-wide wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a large bowl with zucchini. Toss vegetables with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Grill shrimp skewers on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until just cooked through, about 4 minutes total. Transfer shrimp, discarding skewers, to a clean bowl and toss with 2 tablespoons vinaigrette.
- Grill vegetables on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just tender, about 5 minutes, transferring to bowl as grilled. Remove and discard picks from onions. Drizzle vegetables with remaining vinaigrette and toss to combine.
- Spoon couscous onto a large platter or shallow serving bowl. Arrange shrimp and vegetables on top of couscous and sprinkle with feta. Serve warm or at room temperature.
More about "shrimp and vegetable couscous recipes"
SHRIMP AND VEGETABLE COUSCOUS SALAD | BABAGANOSH
From babaganosh.org
4.6/5 (20)Total Time 25 minsCategory Appetizer, Lunch, SaladCalories 357 per serving
- Prepare the couscous according to the package instructions. For extra flavor, substitute chicken or vegetable broth instead of the water + salt! When the couscous is cooked, rinse under cold water and place in a large bowl.
- White the couscous is cooking: In a large skillet, heat 1 tablespoons olive oil. Season the shrimp with salt, pepper, and garlic powder. Saute the seasoned shrimp and diced bell pepper over high heat for about 5 minutes, or until the shrimp is fully cooked. Add to the large bowl of couscous.
- To prepare the salad, add the grape tomatoes, corn, chopped parsley, and scallion to the couscous. Season with the remaining 1 tablespoon olive oil and juice of 1/2 lemon. Mix well and give it a taste. Season with additional lemon juice, olive oil, salt, and pepper, if desired. Serve at room temperature or chilled.
QUICK SHRIMP COUSCOUS – A COUPLE COOKS
From acouplecooks.com
Estimated Reading Time 4 mins
- In a medium pot, bring 1 1/4 cups water to a boil. Add couscous and ½ teaspoon kosher salt. Bring to a boil, then remove from the heat, cover and let stand for 5 minutes. When done, stir in olive oil, the juice from 1 lemon and another 1/4 teaspoon kosher salt. Taste, and add additional olive oil and lemon to taste.
- Mince the garlic. Pat the shrimp dry with a paper towel. In a large skillet over medium heat, melt the butter, then add garlic and cook for 30 seconds. Increase the heat to medium high and add the shrimp, ½ teaspoon kosher salt, and fresh ground pepper. Cook until the shrimp are opaque, about 3 minutes, turning once.
SHRIMP COUSCOUS - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (2)Total Time 37 minsCategory Dinner, Main CourseCalories 547 per serving
- HERB SAUCE: Start with the sauce so it has time for the flavors to meld; this sauce can be made 1-2 days in advance. In a large Mason jar, add 1/2 cup olive oil, 1 teaspoon Italian seasoning, red wine vinegar, honey, and 2 tablespoons lemon juice. Finely chop garlic (3 cloves or less if sensitive to garlic and 4 cloves for garlic lover!). Add the garlic to the jar and shake well to combine ingredients. Finely chop a bunch of parsley to get a full 1/2 cup (you should use most of a good-sized bunch; simply cut off the bottom of the entire bunch and chop the rest). Finely chop the cilantro. Add the finely chopped parsley and cilantro to the jar and stir to combine. Place the lid on the jar and refrigerate to "marinate" while preparing the rest of the dish.
- VEGGIESand SHRIMP: Preheat the oven to 400 degrees F. On a large sheet pan, add the chopped asparagus (remove ends and then cut all the asparagus into 3 parts) and chopped red pepper (very thinly slice the entire pepper and cut those slices in half). In a small bowl, stir together 1 teaspoon salt, 1 teaspoon garlic powder, remaining 1 teaspoon Italian seasoning, 1/2 teaspoon cayenne pepper, remaining 2 tablespoons olive oil, and 1 tablespoon lemon juice. Stir to form a paste and add exactly half to the veggies. Toss well to coat and spread into 1 even layer so no veggies are overlapping. Place in the oven and cook for 6-7 minutes (this will vary on the actual thickness of veggies). Meanwhile, prepare the shrimp. Pat the shrimp dry and gently toss in a bowl with the remaining spice mix/paste. Remove veggies from the oven, toss, and allow room for the shrimp. Add shrimp to the sheet pan and cook for another 6-7 minutes or until shrimp is opaque and veggies are crisp-tender. Remove.
- COUSCOUS: While everything is cooking, prepare the couscous according to package directions. (Bring 1 cup water to a boil and once it boils, remove from heat, stir in couscous, and place the lid on. Let stand for 2-4 minutes.) Fluff the couscous with a fork. Add 1/2 cup of the herb sauce and the last remaining tablespoon of lemon juice. Add 1/2 teaspoon salt and 1/4 teaspoon pepper (or season to taste).
- SERVE: Divide couscous onto 2 (or 4 - see Note 1) plates. Add equal amounts of veggies and equal amounts of shrimp. Serve with remaining herb sauce. (Add to taste; you may have some leftover.) Enjoy immediately.
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