Shrimp Couscous Salad
This healthy grain salad is delicious served warm or cold. Quick cooking couscous.
4 tablespoons olive or vegetable oil, divided
1 small zucchini, sliced
12 ounces medium-sized” shelled and deveined shrimp, thawed if frozen
1 Clove, finely chopped
3 ripe plum tomatoes diced
1 ½ Cups vegetable broth water
2 tablespoons chopped parsley
1 teaspoon Curry powder
Salt and ground pepper to taste
1 ½ cups quick cooking couscous
1 tablespoon red wine vinegar
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In a large pan, heat 2 tablespoons oil over medium heat. Add zucchini and sauté until it softens, about four minutes. Start in garlic and curry powder; Cook for one minute.
Add vegetable broth to the span with zucchini and bring to a boil. Stir in quick cooking couscous, cover, and remove pan from the heat. Let the couscous stand until it softens and absorbs all of the liquid, about 10 minutes.
In a large pan, Bring 2 inches of water to a boil over high heat. Drop shrimp into the boiling water and cook the shrimp until pink and for, about one minute. Drain the shrimp
In a large bowl, combine the shrimp, parsley, tomatoes, vinegar, and the remaining 2 tablespoons oil. Stirring the couscous mixture, Breaking up the lumps of couscous with a fork. Season the salad with salt and Pepper serve the salad warm. Pack in a heated lunchbox for a hot lunch to go.
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