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Shrimp and Couscous Salad

Don’t be locked in by the vegetables used. You can create your own salad by substituting your favorite vegetables for the corn and pepper. Keep the onion, though.

Serves: 6-8
Cooking Time: 20 minutes prep, optional additional 1 hour to rest in refrigerator


2 cups quick-cooking couscous, cooked according to package directions
1-1/2 pounds cooked shrimp, peeled and deveined
1-1/2 cups cooked corn kernels
1/2 cup diced sweet onion
1/2 cup diced red bell pepper
1/4 cup minced fresh cilantro
1/4 cup diced scallions, including some green part
Optional – 1 hot red or green chile, seeded and minced or to taste
Juice of 2 limes
2/3 cup canola oil
Coarse salt and fresh ground pepper to taste
Optional – About 6 to 8 cups mixed salad greens or spinach


Organize your ingredients.

Place the cooked couscous in a large mixing bowl.  Toss in the shrimp, corn, onion, bell pepper, scallions, and, if using, the chile.

Combine the lime juice and oil in a small bowl, whisking to blend.  Pour the dressing over the salad and toss to blend well. Season with salt and pepper to taste, cover, and refrigerate for about an hour to allow flavors to blend.

Serve as is or on a bed of salad greens or spinach.

Cook’s Tips: 

The shrimp can be replaced with any shellfish or cooked firm fish, such as tuna or with cooked chicken or pork.

Use whole wheat couscous for extra nutritional value.

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