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Couscous Salad With Shrimp

Prep Time10 minutes
Cook Time15 minutes
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.