Israeli CousCous Salad with Shrimp

Sorry, no pics today, but a simple, easy and delicious light recipe, good for lunch, dinner, pot luck, bbq side – it’s a very versatile dish. Serves 4 as an entree

INGREDIENTS:

  • 1 Romaine heart washed and cut into bitesize pieces
  • 2 C shredded purple cabbage
  • 2 C Large pearl couscous
  • 2 1/4 C water
  • 1 C each: diced cucumber, red or yellow sweet pepper, celery, carrot, diced tomato 1/2 C scallion, diced or 1/2 C red onion, sliced thin
  • 3 tbsp. capers, drained

Add 2 1/4 C water to a pot and bring it to a boil. Add 2 C large pearl couscous, stir, cover and reduce heat to a low simmer. Cook for 8 to 10 minutes, turn off the stove and fluff with a fork.

Pour the couscous into a large salad bowl and add the cucumber, pepper, celery, carrot, tomato, scallion or onion, and capers. Toss to blend.

DRESSING:

  • 1/2 C olive oil
  • Juice of 1 lemon
  • 2 Cloves garlic, crushed
  • Salt & pepper to taste

Pour the dressing over the couscous veggie mix, cover and refrigerate for at least 1/2 hr or even overnight, permitting all the flavors to meld.

To serve, put out a bed of lettuce/cabbage mix, top with the couscous veggie salad.

For dinner, I added 1 # cooked 31-40 shrimp which we all put on top of our salad.

It was light, refreshing,

Because of the couscous and olive oil, this is not the most dietetic meal. One serving including 1 C of the couscous and 4 oz of shrimp comes to 14 WW points or 437 calories per serving.

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