Couscous Shrimp Salad
A couscous-based salad tossed with pan-fried shrimp and zucchini.
Ingredients
Couscous
1 cup
Chicken broth
1 cup
Shrimp
300 g
Zucchini (sliced)
1
Chives (chopped)
1
Garlic (chopped)
2 cloves
Cumin powder
1 tsp
Olive oil
4 tbsp
Salt
to taste
Instructions
1
Sauté vegetables and shrimp
Heat 2 tbsp olive oil in a skillet, add sliced zucchini and sauté for 5 minutes until soft. Remove zucchini, add remaining olive oil and chopped garlic, then add shrimp and sauté until pink and cooked through.
2
Soak couscous
Place couscous in a glass bowl, pour in boiling chicken broth, cover with plastic wrap and let sit for 8-10 minutes. Fluff the couscous with a fork.
3
Mix together
Combine the couscous with the shrimp (including the pan oil), zucchini, cumin powder and chopped chives. Adjust seasoning with salt to taste.
