Shrimp, Vidalia Onion, and Couscous Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound medium shrimp (31 to 35 count)1/4 teaspoon saffron mixed with 1/3 cup white wine, Chicken Stock or clam juice.One 10-ounce package of couscous (about 1 2/3 cups)1 cup Sweet Onion chopped15-Ounce can Chickpeas, rinsed and drained1 Jalapeno seeded and Minced1 Medium Tomato, diced1/2 cup fresh mint and parsley chopped1/4 cup extra-virgin olive oil2 Tablespoons lemon juiceKosher salt & ground pepper to taste
1. Bring 1 quart water to a boil. Add shrimp and cook 5 minutes. Skim off any scum, remove shrimp with a slotted spoon and cool. Save 2 cups of the shrimp cooking water.
2. While shrimp are cooling add wine/saffrom mixture to the 2 cups reserved chrimp water. Use this lizuid to cook the couscous. (If package calls for more or less liquid. adjust accordinly.) Cool couscous, fluff on occasion.
3. Peel and devein shrimp, if needed and put in a large bowl with onion, chickpeas, jalapeno, tomato, and mint /parsley mixture.
4. Combine olive oil, lemon juice, and pour over couscous mixture. Toss well and adjust seasonings as needed. Chill until ready to serve. Can add Romaine or other lettuce to garnish spooned out salad.
Number of Servings: 8
Recipe submitted by SparkPeople user DONNA0808.
2. While shrimp are cooling add wine/saffrom mixture to the 2 cups reserved chrimp water. Use this lizuid to cook the couscous. (If package calls for more or less liquid. adjust accordinly.) Cool couscous, fluff on occasion.
3. Peel and devein shrimp, if needed and put in a large bowl with onion, chickpeas, jalapeno, tomato, and mint /parsley mixture.
4. Combine olive oil, lemon juice, and pour over couscous mixture. Toss well and adjust seasonings as needed. Chill until ready to serve. Can add Romaine or other lettuce to garnish spooned out salad.
Number of Servings: 8
Recipe submitted by SparkPeople user DONNA0808.
Nutritional Info Amount Per Serving
- Calories: 335.5
- Total Fat: 15.2 g
- Cholesterol: 24.7 mg
- Sodium: 215.8 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 4.6 g
- Protein: 10.2 g
Member Reviews
-
BIGOLEDIVA
I cut the olive oil to 1/8 cup, used chicken broth instead of shrimp water & used cooked shrimp. I didn't have jalapeno so I substituted siracha chili sauce(similar to tobasco) 4 a bite and doubled tomato called for- YUMMY...but it only made 6 servinga so I had to adjust my calories accordingly! ;( - 8/6/09