Shrimp Cous Cous Salad

Cous cous has become one of my fave staples. A great alternative to rice, cous cous which is made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour can be a great addition to a protien or can be combined to whip up a great dish. My friend SJW asked me to make one of my fave cous cous dishes, Shrimp Cous Cous Salad and i had to share with you all. Lite and easy to make, this recipe will make your taste buds thank you.

 

Ingredients

• 2 cups couscous
• 1 cup water
• 1cup vegetable broth

• 3/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon grated onion
• 2 cloves chopped garlic or 1 tablespoon dry garlic seasoning
• salt and pepper to taste
• 1  bell pepper, chopped
• 1 1/2 pounds cooked shrimp, peeled and deveined
• cherry tomatoes
• spinich leaves
• 1 cup crumbled feta cheese
• a few shakes of cayanne pepper (to taste)

Directions

1. Pour water and broth into pot and bring to a boil. Stir in cous cous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
2. In a small bowl, whisk together the olive oil, cider vinegar, garlic, salt and pepper. Set aside.
3. In a large salad bowl, toss together the shrimp, cooled couscous, bell pepper, tomatoes, spinach 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.