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.
Shrimp & Tomatoes Salad
Shrimp & Tomatoes Salad
Ingredients
For 8 people
2 cup(s) couscous
16 floz water
3/4 cup(s) olive oil
1/4 cup(s) apple cider vinegar
1 teaspoon(s) dijon mustard
1 teaspoon(s) ground cumin
1clove garlic, crushed
1 dash(es) salt, to taste
1 dash(es) pepper, to taste
1 red bell pepper, chopped
1yellow bell pepper, chopped
24 ounce(s) cooked shrimp, peeled and deveined
2medium tomatoes, chopped
16 tablespoon(s) chopped fresh parsley
1 cup(s) crumbled feta cheese
Directions
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.
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 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.