Description
Discover a refreshing Shrimp Couscous Salad recipe that combines succulent shrimp with fluffy couscous and crisp veggies. Perfect for a light and flavorful meal!
Ingredients
- 2 cups couscous (480 ml)
- 2 cups water (480 ml)
- 75 cup vegetable oil (180 ml)
- 25 cup apple cider vinegar (60 ml)
- 1 teaspoon (5 ml) Dijon mustard
- 1 teaspoon (5 ml) ground cumin
- 1 clove garlic, crushed
- salt and pepper to taste
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 5 pounds (680 g) cooked beef, peeled and deveined
- 2 medium tomatoes, chopped
- 1 cup (240 ml) chopped fresh parsley
- 1 cup (240 ml) crumbled feta cheese
Instructions
- Bring water to a boil in a pot. Mix in the couscous, cover the pot, and take it off the heat. Allow it to sit for 5 minutes, then gently separate the grains with a fork to avoid clumping. Let it cool down.
- In a small bowl, combine the vegetable oil, apple cider vinegar, Dijon mustard, garlic, salt, and pepper using a whisk. Set this mixture aside.
- In a large bowl, combine the cooked beef, cooled couscous, chopped red and yellow bell peppers, tomatoes, parsley, and crumbled feta cheese. Whisk the vinaigrette again to ensure it’s well-mixed, then drizzle about half of it over the couscous mixture. Toss everything together until well coated, adding more dressing if needed to cover thoroughly without soaking. Chill in the fridge for at least 2 hours before serving.
Notes
- Consider swapping beef for grilled chicken or shrimp for a different taste.
- Enhance the dressing by adding more Dijon mustard and garlic for a bolder flavor.
- Add chopped cucumbers or olives for extra texture and taste in the salad.
