Lunch Recipe

Greek-Inspired Shrimp Couscous Salad

A light and refreshing shrimp salad with Israeli couscous.

INGRIDIENT

1 ⅔ cups water

1 ⅓ cups Israeli couscous, uncooked

¾ pound raw medium shrimp, peeled and deveined

½ tablespoon Greek seasoning

1 tablespoon olive oil

2 medium heads romaine lettuce - rinsed, dried, and chopped

1 cup grape tomatoes, halved

½ cup crumbled feta cheese

½ English cucumber, chopped

¼ cup vinaigrette salad dressing

DIRECTION

Step: 1

Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.

Step: 2

Toss shrimp with Greek seasoning.

Step: 3

Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.

Step: 4

Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.

NUTRITION FACT

Per Serving: 396 calories; protein 25.6g; carbohydrates 52.7g; fat 9.1g; cholesterol 145.9mg; sodium 805.3mg.

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