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Home » Recipes » Couscous Summer Salad with Bay Shrimp
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Couscous Summer Salad with Bay Shrimp

  • 1 Turnip medium sized, peeled & shredded
  • 1 Zucchini medium sized & thinly sliced
  • 2 Carrots medium-sized, peeled, cut into julienne strips, blanch 2 min.
  • 4 Mushrooms large-sized, washed & thinly sliced
  • 4 Roma Tomatoes diced
  • 1 head Romaine Lettuce medium-sized
  • 2 cups Water (boiling hot)
  • 2 cups Golden Couscous (uncooked)

Dressing

  • 1 pinch Black Pepper ground
  • 1/8 tsp Sea Salt
  • 1/2 tsp Curry Powder
  • 1 tsp Oregano, Mediterranean dried
  • 1 tsp Basil dried
  • 1 tsp Sugar
  • 2 Garlic cloves pressed or minced
  • 3 Tbsp Red Wine Vinegar
  • 1/2 cup Virgin Olive Oil

  • 1 lb Bay Shrimp (fresh)

Directions

Place couscous in a heatproof bowl and add 2 cups boiling water; mix, cover and let stand for at least 10 minutes. Reserve at room temperature.

Wash and dry lettuce; tear into bite-size pieces and place into a large serving bowl or deep platter. Add tomatoes, mushrooms, carrots, zucchini and turnip.

In a bowl, whisk oil, vinegar, garlic, sugar, basil, oregano, curry powder, salt and pepper until very well-combined. Drizzle dressing over salad.

Sprinkle on the cooled couscous and cooked bay shrimp. Serve at room temperature or slightly chilled. Makes 8 servings.


Couscous Summer Salad with Bay Shrimp

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Products Used in this Recipe

Entrees
Golden Couscous

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Baking Aids
Sea Salt

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