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.
Ingredients
- 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
- 1 clove garlic, crushed
- 1 dash(es) salt, to taste
- 1 dash(es) pepper, to taste
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 24 ounce(s) cooked shrimp, peeled and deveined
- 2 medium tomatoes, chopped
- 16 tablespoon(s) chopped fresh parsley
- 1 cup(s) crumbled feta cheese
Instructions
- 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.
- Ready in 35 min.
Nutrition
Calories: 4033.17kcalCarbohydrates: 300.45gProtein: 228.01gFat: 209.97gSaturated Fat: 49.06gCholesterol: 1568.3mgSodium: 8302.23mgFiber: 29.92gSugar: 25.9g
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