Couscous Salad With Avocado Prawns Food

SHRIMP COUSCOUS SALAD

Shrimp Couscous Salad image

For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.

Provided by Isabelle

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups couscous
2 cups water
¾ cup olive oil
¼ cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 ½ pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese

Steps:

Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 529.7 calories, Carbohydrate 38.7 g, Cholesterol 194 mg, Fat 28.4 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 570.1 mg, Sugar 3.2 g

COUSCOUS AVOCADO SALAD

Couscous Avocado Salad image

This recipe comes from the Cedar Hill Cookbook, and makes a refreshing summer salad. Great for brunch or a light dinner.

Provided by BigHeart

Categories Oranges

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup orange juice
3/4 cup uncooked couscous
2 tablespoons green onions, sliced
1 medium carrot, shredded
2 avocados, peeled and sliced
2 medium oranges or 2 medium mangoes, peeled and sectioned
1/4 cup French dressing
2 tablespoons sunflower seeds
4 large lettuce leaves

Steps:

Heat orange juice to boiling in 1-quart saucepan over medium heat; remove from heat.
Stir in couscous.
Cover and let stand 5 minutes.
Stir in onions and carrot.
Chill for at least 30 minutes.
Arrange lettuce on 4 plates and divide couscous evenly.
Arrange avocado slices and orange sections around couscous.
Drizzle salads with french dressing and sprinkle with sunflower seeds.

Nutrition Facts : Calories 449.3, Fat 24.4, SaturatedFat 3.3, Sodium 159.4, Carbohydrate 53.5, Fiber 11.3, Sugar 15.6, Protein 8.9

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