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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Shrimp and Couscous Salad

[heart_this] · Oct 14, 2007 · 7 Comments

Shrimp and Couscous Salad

I recently tried couscous for the first time and I enjoyed it. It was pretty small, like grains of sand. Not too long ago I came across this recipe that used couscous that was much larger, more like small pearls. It looked pretty interesting and the recipe sounded pretty tasty. I was able to find the larger couscous at the St. Lawrence market in a package labeled as Israeli couscous. The original recipe called for mint but when I went to make it I realized that I had forgotten to pick up the mint. I did however have some fresh dill on hand so I used that. This was one of the most amazing dishes that I have had in a while. The couscous had an amazing al dente texture and a great flavour from cooking it in the chicken stock and lemon juice. The shrimp were of course succulent. Given how easy this dish was to make I think I will be enjoying it fairly often in the future. The next time I try it I will have to remember the mint.

Shrimp and Couscous Salad

Shrimp and Couscous Salad

Prep Time: 30 minutes Cook Time: 5 minutes Total Time: 35 minutes Servings: 4
ingredients
  • 1 teaspoon oil
  • 1 clove garlic (chopped)
  • 2 cups chicken stock
  • 1 cup couscous
  • 1 lemon (zest & juice)
  • 5 shrimp
  • 1 tablespoon of a fresh herb (chopped)
  • 1 tablespoon dried cranberries
  • 1 tablespoon slivered almonds (toasted in butter)
  • salt and pepper to taste
directions
  1. Heat the oil in a sauce pan.
  2. Add the garlic and saute until fragrant.
  3. Add the chicken stock, lemon juice, couscous and bring to a boil.
  4. Add the shrimp after 5 minutes and continue to boil until the couscous is al dente, about 7-9 minutes in total (just like pasta).
  5. Mix in the fresh herb, cranberries, almonds, salt and pepper.
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Food, Recipe, Salad, Seafood, Shrimp, Side Dish

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Reader Interactions

Comments

  1. Cynthia says

    October 14, 2007 at 2:42 pm

    Kevin, your food, the styling and presentation and photography is really excellent. I enjoy visiting just to see what you’ve made.

    Reply
  2. Peter M says

    October 14, 2007 at 4:30 pm

    A great 1st course Keven. As for your couscous, I believe the tyoe you sued here is called Israeli couscous.

    Reply
  3. Deborah says

    October 14, 2007 at 4:39 pm

    I’ve never made couscous before, but I’ve eaten it. I have been seeing many posts with the Israeli couscous and have been dying to try it. This sounds amazing!

    Reply
  4. Anh says

    October 14, 2007 at 10:10 pm

    This is what I called an effective meal! Very lovely indeed!

    Reply
  5. Rasa Malaysia says

    October 15, 2007 at 3:02 am

    I would love to try this dish, ASAP. My very favorite dish and I just love couscous too…wow. 🙂

    Reply
  6. canarygirl says

    October 16, 2007 at 2:51 pm

    Oh wow, this looks reeeeeeeally good! Beautiful presentation! 🙂

    Reply
  7. Chris says

    October 18, 2007 at 2:09 am

    This is wonderful! I love couscous – especially Israeli couscous . This is such a me recipe. Thanks!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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