Couscous Salad With Shrimp And Mint Recipes

SHRIMP COUSCOUS SALAD

Shrimp Couscous Salad image

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

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

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

SHRIMP WITH MINTY COUSCOUS SALAD

Shrimp With Minty Couscous Salad image

This is from my Food and Wine's One Dish Meals cookbook. It says to pair this with a sauvignon blanc. Scallops may be used in place of the shrimp.

Provided by dicentra

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups chicken broth
1 cup couscous
2 tablespoons couscous
1 large tomatoes, seeded and diced
1 cup frozen peas, thawed
1/2 cup of fresh mint, chopped
5 tablespoons olive oil
2 tablespoons lemon juice
salt and black pepper
1 lb large shrimp, shelled and deveined

Steps:

In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil.
Stir in the couscous.
Cover and remove from the heat, and let stand for 5 minutes.
Transfer to a large bowl and let cool.
Add the tomato, peas, mint, 4 tablespoons of the oil, and the lemon juice, to the couscous.
Season with salt and pepper to taste.
In a large nonstick frying pan, heat the remaining 1 tablespoon of oil over moderately high heat.
Add the shrimp. Cook, turning, until just done, about 3 minutes.
Serve the couscous salad topped with the shrimp.

Nutrition Facts : Calories 509.5, Fat 20, SaturatedFat 3, Cholesterol 172.8, Sodium 505.7, Carbohydrate 47.3, Fiber 5.3, Sugar 3.6, Protein 33.8

COUSCOUS SALAD WITH SHRIMP AND MINT

Couscous Salad with Shrimp and Mint image

Provided by Brenda Louch

Categories Salad Tomato Side Quick & Easy Low Cal Low/No Sugar Lunch Mint Shrimp Couscous Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 6

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1/4 cup fresh lemon juice
1 large garlic clove, minced
1 teaspoon celery seed
2 cups couscous (about 10 ounces)
2 1/4 cups boiling water
1 pound peeled cooked shrimp
1 1/2 cups chopped seeded tomatoes
1 cup diced celery
1/2 cup chopped green onions
1/3 cup chopped fresh mint
3 tablespoons drained capers

Steps:

Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
Place couscous in large bowl. Pour water over. Cover and let stand until water is absorbed, about 10 minutes. Fluff with fork. Add shrimp, tomatoes, celery, green onions, mint and capers. Mix in dressing. Chill until cold, about 30 minutes or up to 2 hours.

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