Shrimp and grilled summer vegetables. Aren’t vegetables always so much more delicious when they’ve been cooked on the grill? My children love pearl couscous because it’s basically tiny round pasta, and we are obsessed with pasta in this house.
Couscous Salad With Shrimp
Servings: 4
Ingredients
- 12 ounces shrimp
- 1 cup uncooked pearl couscous
- 1½ cup low sodium chicken or vegetable broth
- ½ eggplant (cut into slices)
- 1 zucchini (cut crosswise)
- 1 summer squash (cut crosswise)
- 1 red bell pepper (cut into quarters, seeds and ribs discarded)
Dressing Ingredients
- ¼ cup apple juice
- 2 tablespoon cider vinegar
- 1 tablespoon brown sugar
- 2 teaspoon olive oil
- 1 teaspoon dried oregano
- 1 pinch ground black pepper
Instructions
- Whisk together all the dressing ingredients in a small bowl, and set aside.
- Cook the couscous according to package instructions, substituting broth in place of water.
- Fire up the grill on medium-high heat, spritz the veggies lightly with nonstick spray (or an olive oil sprayer if you have one) and grill the eggplant, zucchini, summer squash and red pepper.
- You can thread the shrimp on skewers and cook them on the grill as well. Or, alternatively, you can cook them in a skillet on the stovetop over medium-high heat, with a spritz of nonstick spray.
- Mix the cooked couscous, vegetables and dressing together. Top with the grilled shrimp.
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