Shrimp and Couscous Salad with Lemon Basil Vinaigrette
I have a ton of basil that I inexplicably bought last week and didn't use, plus since its getting warm, I wanted a bright summery salad to eat for the week. I took a chicken/basil/couscous salad recipe and tweaked it a bit. I like this because there's minimila cooking, which is great when things are warm.
14 oz can chicken broth
16 oz medium size shrimp (pre-cooked and frozen.
4 oz whole wheat israeli couscous
8 oz whole wheat normal (small) couscous
(this is about 2 cups of dry couscous - you can use all small couscous, I just like the idea of the 2 kinds mixed together)
water to bring total liquid volume up to 2 1/4 cups
2 cloves garlic, chopped fine
1 cup chopped fresh basil
1/4 cup extravirgin olive oil
3 tablespoons sherry vinegar
3 tablespoons fresh lemon juice
~1 teaspoon grated lemon zest
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup sliced green onions
1 red bell pepper (chopped)
Bring broth/water and 1 finely chopped garlic clove to a boil in a medium saucepan. Add add couscous to broth; stir well. Remove from heat, cover and let stand 10 minutes. Place couscous in a large bowl; cool completely. Fluff with a fork.
Prep Vinaigrette by mixing 1 clove of garlic, basil through pepper in a separate bowl and let it stand ~15 or so for flavors to combine (I just let it sit for as long as it took the couscous to cool down in the freezer).
Thaw frozen shrimp in a collander under cool water.
Combine couscous, green onions, red pepper, shrimp, and vinaigrette in large dish. Cover and refrigerate at least 2 hours or overnight. (or 15 minutes because you're hungry and can't wait any longer like I did).
- This is pretty heavy on the garlic, so you may want to reduce it by one clove. I like garlic, so this doesn't bother me a bit.
- The second night, I thought the lemon disappeared a bit, so I whipped up more vinaigrette and mixed it in the remaining salad.
- I was supposed to add garbanzo beans to this and totally forgot, so this probabaly doesn't have quite as much protein as I needed. Ooops.
- This is VERY PRETTY when its fresh and the green onion / basil are green. As it sits in the fridge, the greens darken a bit but are still tasty. This would be a good potluck / picnic dish since its pretty quick to prepare and can hang out for several hours without threat of food poisoning.