Ingredients and Weight:
- 1 pound (454 grams) peeled and deveined shrimp
- 1 cup (227 grams) pearl couscous
- 1 cup (240 milliliters) vegetable or chicken broth
- 1/2 cup (120 milliliters) lemon juice
- 1/4 cup (60 milliliters) olive oil
- 1/4 cup (12 grams) chopped fresh parsley
- 1/4 cup (12 grams) chopped fresh mint
- 1/4 cup (12 grams) chopped fresh cilantro
- 1/2 cup (70 grams) crumbled feta cheese
- 1/4 cup (30 grams) sliced almonds
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a medium saucepan, bring vegetable broth to a boil. Add couscous and cook according to package instructions.
- While couscous is cooking, prepare the shrimp. Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then sauté until cooked through, about 3-4 minutes per side.
- Once couscous is cooked, fluff with a fork and transfer to a large bowl. Add lemon juice, olive oil, parsley, mint, cilantro, feta cheese, almonds, and shrimp. Season with salt and pepper to taste.
- Mix well to combine all ingredients.
Nutritional Information:
Per serving (approximately 1 cup):
- Calories: 350
- Protein: 25 grams
- Carbohydrates: 45 grams
- Fat: 15 grams
Dish Characteristics:
- Vibrant and colorful salad with a refreshing citrus flavor.
- Combination of tender shrimp, fluffy couscous, and aromatic herbs.
- Suitable for a light lunch or as a side dish.
User Comments:
- "This salad is a delight! The shrimp is perfectly cooked and the couscous is light and fluffy. The combination of flavors is incredible." - Sarah
- "I love the freshness of this salad. The lemon juice and herbs brighten up the shrimp and couscous." - Tim
- "This salad is easy to make and perfect for a summer party. It's a crowd-pleaser." - Emily
Special Precautions and Tips:
- Use fresh, high-quality shrimp for the best flavor.
- If pearl couscous is unavailable, you can substitute other types of couscous.
- To make the salad ahead of time, prepare the couscous and shrimp separately and combine them just before serving.
