Shrimp, Vidalia Onion, and Couscous Salad

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Shrimp, Vidalia Onion, and Couscous Salad calories by ingredient

Introduction

Delicious hot-weather dish as a main course or add to a buffet Delicious hot-weather dish as a main course or add to a buffet

Minutes to Prepare: 15

Minutes to Cook: 20

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 chopped

15-Ounce can Chickpeas, rinsed and drained

1 Jalapeno seeded and Minced

1 Medium Tomato, diced

1/2 cup fresh mint and parsley chopped

1/4 cup extra-virgin olive oil

2 Tablespoons lemon juice

Kosher salt & ground pepper to taste

Directions

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.