Lemony Couscous Salad with Basil and Shrimp
Author: http://www.culinarythymes.com
Recipe Type: entree
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- 3 cups water
- 2 cups couscous
- 6 Tblsp olive oil, divided
- 2 cloves garlic
- 1 lb. medium shrimp, peeled & deveined
- ¾ cup grape or cherry tomatoes, halved
- 1 bunch basil, chiffonade
- 2-3 shallots, finely chopped
- ½ cup pine nuts, toasted
- ½ cup kalamata olives, coarsely chopped
- juice and zest of 3-4 lemons
- salt & freshly ground black pepper
- 1 head of Bibb lettuce or radicchio
- avocado slices and lemon rounds for garnish
Instructions
- In a medium sauce pan, bring the water to a boil. Add the couscous, stir to combine and cover. Remove from heat and let stand 7 minutes. Fluff with a fork.
- Heat 2 tablespoons oil in a large saute pan. Add the garlic and saute for 1 minute. Add the shrimp and saute briefly, 2-3 minutes until cooked through.
- In a large bowl, combine the couscous, shrimp, tomatoes, basil, shallots, pine nuts, olives and lemon zest.
- Squeeze lemon juice and 4 tablespoons olive oil over salad. Sprinkle with salt and freshly ground black pepper. Combine, taste and adjust seasonings, including lemon juice and olive oil.
- On a dinner plate, mound couscous on a bed of Bibb lettuce. Garnish with avocado wedges and lemon rounds.
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