Shrimp Couscous Salad – Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Shrimp Couscous Salad
SUMMER HOT LUNCH RECIPE WAGON: 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
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.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF