Israeli couscous with light, delicious shrimp salad.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ⅔ cups water
- 1 ⅓ cups Israeli couscous, uncooked
- ¾ pound raw medium shrimp, peeled and deveined
- ½ tablespoon Greek seasoning
- 1 tablespoon olive oil
- 2 medium heads romaine lettuce – rinsed, dried, and chopped
- 1 cup grape tomatoes, halved
- ½ cup crumbled feta cheese
- ½ English cucumber, chopped
- ¼ cup vinaigrette salad dressing
Instructions
- Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.
- Toss shrimp with Greek seasoning.
- Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
- Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 7 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 805 mg |
| Sugars | 8 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |