Author Notes: After stopping in Newport Beach one spring day, I stumbled upon a little cafe selling takeout - I loved a shrimp couscous salad, and this is my version of it. —aussiefoodie
uncooked, peeled shrimp
cups Israeli couscous
cup bulgur wheat
cup flaked almonds
tablespoons fresh mint
tablespoons fresh chives
tablespoons fresh parsley
tablespoons fresh squeezed lemon juice
tablespoons olive oil
In This Recipe
- Add the bulgur wheat with 1 cup cold water to a medium saucepan. Bring to the boil, then turn down low and cover and simmer for 12 - 15 minutes or until the liquid is absorbed.
- Meanwhile, saute the shrimp in another fry pan, in a little butter and extra olive oil, until just pink.
- Remove the shrimp from pan, cut into bite sized pieces (ensuring all shell is removed) and set aside.
- Add the couscous to the pan, and saute in additional olive oil for about 5 minutes or until golden. Slowly add 1 3/4 cups boiling water, cover and simmer over medium heat until water is absorbed (about 15 minutes).
- Add the diced tomato to the pan when the coucous is almost cooked.
- Combine in a large bowl the bulgur wheat, couscous & tomato and the diced shrimp. Add the dried cranberries (chopped finely) and the shredded herbs. Toss all the combine. Toss with the dressing (lemon juice & olive) and season with salt and pepper to taste. Top with flaked almonds and serve immediately at room temperature, or chill until required and serve cold.