Shrimp & Tomatoes Salad

Shrimp & Tomatoes Salad

Shrimp & Tomatoes Salad
Shrimply irresistible. Shrimp and tomatoes are mixed with couscous and feta cheese, and then combined in a garlic vinaigrette dressing in this dish for a full flavor.
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At a glance
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Makes:
8 servings

Ingredients
  • 2 cups couscous
  • 2 cups water
  • 3/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. ground cumin
  • 1 clove garlic, crushed
  • Salt and pepper to taste
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 1/2 lb. cooked shrimp, peeled and deveined
  • 2 medium tomatoes, chopped
  • 1 cup chopped fresh parsley
  • 1 cup crumbled feta cheese

  • Methods/steps
    1. 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. Set aside to cool.
    2. In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
    3. In a large salad bowl, toss together the shrimps, the cooled couscous, red and yellow bell peppers, tomatoes, and parsley and feta cheese. Whisk vinaigrette to blend, and 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.
    Additional Tips
    Ready in 35 min

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