I love cous cous because it is so easy and versatile. Really. You just boil some water, mix in the cous cous and let it steam a bit. Then it’s done.
And there are a million ways to dress it up. Plus it can be served warm, room temperature or cold as in this salad. This is what makes it great as a summer salad.
This recipe features another summer favorite, Gulf shrimp. They are mighty tasty if you have access to them.
Enjoy and happy summer! -Alyce Eyster
Lemony Cous Cous Salad with Basil & Shrimp
Author: 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 radiccio
- avocado slice and lemon round 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 tablesppons 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 drizzle 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 place, mound couscous on a bed of bibb lettuce. Garnish with avocado wedges and lemon rounds.
Notes
Photo: Mary Herrmann
Styling: Julie Hettiger
Thanks for stopping by. Here's to great food and good thymes! -