Shrimp Couscous Salad
Shrimp Couscous Salad
Ingredients
- 11.5 oz shrimps raw, 330g
- 2 tbsp olive oil
- 1 1/2 tsp mixed herbs
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup couscous uncooked, 160g
- 1 1/2 tbsp mixed herbs seasoning
- 1 tbsp garlic minced
- 1 cup chicken stock hot, 240ml
- 1 can chopped tomatoes 14oz. /400g
- 1 tbsp tbsp. lemon zest
- 1 lemon juice only
- bunch fresh basil
Instructions
- In a bowl, mix together shrimps, 1 tablespoon of olive oil, and mixed herbs. Season with salt and pepper and let it marinate while you cook the couscous.
- Heat the remaining 1 tablespoon of oil in a pan over high heat; once hot, toss in bell peppers. Sear for 3-4 minutes, or until the edges are browned.
- Remove from the pan and set aside.
- In the same pan, add the shrimps and cook for 3-4 minutes, stirring often, until cooked through. Remove from the pan and set aside.
- Reduce the heat to medium, and let the pan cool slightly. Add couscous and toast for 1 minute. Season with mixed herbs and add in the minced garlic. Mix well.
- Now pour in the chicken stock, then reduce the heat to a low simmer.
- Cook covered for 6-8 minutes, until most of the liquid has been absorbed.
- Add in the chopped tomatoes, cooked shrimps, peppers, lemon juice and zest. Stir well, then cover to cook for another 5 minutes until everything is heated.
- Garnish with basil and serve.
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