Greek-Inspired Shrimp Couscous Salad recipe
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Ingredients
- 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
Nutrition Info
- 395.6 caloriescarbohydrate: 52.7 gcholesterol: 145.9 mgfat: 9.1 gfiber: 6.7 gprotein: 25.6 gsaturatedFat: 3.6 gservingSize: -sodium: 805.3 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Greek-Inspired Shrimp Couscous Salad
Directions
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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.
Toss shrimp with Greek seasoning.
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.
Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette, toss to combine. Season with salt and pepper.