Servings: 8
olive oil
apple cider vinegar
Dijon mustard
ground cumin
garlic, crushed
salt and pepper to taste
red bell pepper, chopped
yellow bell pepper, chopped
cooked shrimp, peeled and deveined
tomatoes, chopped
chopped fresh parsley
crumbled feta cheese
Shrimp Couscous Salad
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  1. 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. (otherwise it will clump). Set aside to cool.
  2. In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
  3. In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, 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.