Shrimp, Couscous, Feta and Herb Salad with Tomato Vinaigrette
- 1-1/2 cups Israeli couscous (or grandanina or fregula sarda)
- 3 cups boiling water
- 1 lb medium (31-40 size) raw shrimp, peeled and deveined
- 6 slow-roasted tomato halves (or oil-packed sun-dried tomatoes)
- 1 Tbsp extra virgin olive oil
- 1 Tbsp white wine vinegar
- 1 tsp agave nectar
- 1 pinch red pepper flakes
- 1 pinch fresh black pepper
- 2 Tbsp parsley leaves, or dill weed, or mint
- 1 large tomato, diced
- 2-3 large basil leaves, roughly chopped
- 1/4 cup flat-leaf parsley, roughly chopped
- 1/2 cup crumbled feta cheese
- Coarse sea salt
- Produce
- Basil, large leaves (2)
- Flat-leaf parsley (1/4 cup)
- Parsley, leaves (2 Tbsp)
- Tomato (6)
- Tomato, large (1)
- Condiments
- White wine vinegar (1 Tbsp)
- Cooking & Baking
- Agave nectar (1 tsp)
- Black pepper, fresh (1 pinch)
- Olive oil, extra virgin (1 Tbsp)
- Red pepper flakes (1 pinch)
- Sea salt, Coarse (1)
- Pasta & Grains
- Israeli couscous (1 1/2 cups)
- Drinks
- Water (3 cups)
- Dairy
- Feta cheese (1/2 cup)
- Other
- 1 lb medium (31-40 size) raw shrimp, peeled and deveined
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published May 31, 2011 (1 year ago).
4 people saved this recipe.
