Creeach Fam Recipes

Mediterranean Couscous Salad with Shrimp and Feta

Name: Mediterranean Couscous Salad with Shrimp and Feta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1/2 lemon, (halved); 4-6 black peppercorns; 1 bay leaf; 1 pound peeled and deveined 41/50 medium shrimp; 1 cup uncooked pearl couscous; 1 English cucumber, (halved, then sliced); 1/2 red bell pepper, (chopped); 14 ounces canned artichoke hearts in water, (drained and quartered (keeping the base intact); 1/3 cup crumbled feta cheese, (from a block); 1/4 cup chopped pistachios; 1/2 cup fresh lemon juice; 1/4 cup extra virgin olive oil; 1/4 cup plain Greek yogurt; 2 garlic cloves, (pressed); 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt; 3 tablespoons chopped fresh dill; 3 tablespoons chopped fresh mint

8 servings

porzioni

20 minutes

tempo di preparazione

40 minutes

tempo totale

Inizia a Cucinare

Ingredienti

1/2 lemon, (halved)

4-6 black peppercorns

1 bay leaf

1 pound peeled and deveined 41/50 medium shrimp

1 cup uncooked pearl couscous

1 English cucumber, (halved, then sliced)

1/2 red bell pepper, (chopped)

14 ounces canned artichoke hearts in water, (drained and quartered (keeping the base intact)

1/3 cup crumbled feta cheese, (from a block)

1/4 cup chopped pistachios

1/2 cup fresh lemon juice

1/4 cup extra virgin olive oil

1/4 cup plain Greek yogurt

2 garlic cloves, (pressed)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

3 tablespoons chopped fresh dill

3 tablespoons chopped fresh mint

Istruzioni

Poach the shrimp, peel, and chill. Combine 5 cups water and 1/2 lemon, 1 bay leaf, and 4-6 black peppercorns in a large pot, and bring to a boil. Add 1 pound peeled and deveined 41/50 medium shrimp, turn heat to low, and poach for 2-3 minutes, until they turn pink. Drain, discarding the lemon, bay leaf, and peppercorns. Cover and refrigerate until ready to assemble.

Cook the couscous and build the salad base. Prepare 1 cup uncooked pearl couscous according to package directions, then transfer to a plate, spread to cool, and fluff with a fork. Add the cooled couscous to a large bowl with the chilled shrimp, 1 English cucumber, 1/2 red bell pepper, and the drained and coarsely chopped 14 ounces canned artichoke hearts in water,.

Mix the dressing and coat the salad. In a small bowl, whisk together 1/2 cup fresh lemon juice, 1/4 cup extra virgin olive oil, 1/4 cup plain Greek yogurt, 2 garlic cloves, 3 tablespoons chopped fresh dill, 3 tablespoons chopped fresh mint, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon kosher salt, until smooth. Pour the dressing over the shrimp mixture and toss gently to coat.

Fold in the feta and chill. Top the salad with 1/3 cup crumbled feta cheese, and 1/4 cup chopped pistachios. Chill for an hour before serving

Nutrizione

Dimensione della Porzione

Calorie

246 kcal

Grassi Totali

10 g

Grassi Saturi

2 g

Grassi Insaturi

7 g

Grassi Trans

0.003 g

Colesterolo

97 mg

Sodio

219 mg

Carboidrati Totali

22 g

Fibra Alimentare

2 g

Zuccheri Totali

2 g

Proteine

17 g