Recipe of Favorite Shrimp Couscous Salad

Shrimp Couscous Salad.

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, shrimp couscous salad. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Shrimp Couscous Salad is one of the most favored of recent trending meals in the world. It's simple, it's fast, it tastes delicious. It is enjoyed by millions every day. Shrimp Couscous Salad is something that I have loved my whole life. They're nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook shrimp couscous salad using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Shrimp Couscous Salad:

1. {Take 4 tbsp of Olive oil or Sunflower oil.
2. {Get 100 grams of Baby Marrows ( sliced ).
3. {Get 1 clove of Garlic ( finely chopped ).
4. {Prepare 1 tsp of Curry powder.
5. {Take 1 1/2 cup of Quick-cooking Couscous.
6. {Get 300 grams of Medium uncooked, peeled and deveined Shrimps ( thawed ).
7. {Take 3 of Ripe plum tomatoes ( diced ).
8. {Take 2 tbsp of Parsley ( chopped ).
9. {Make ready 1 tbsp of Red wine vinegar.
10. {Prepare 1 of Salt and Ground Black pepper to taste.

Instructions to make Shrimp Couscous Salad:

1. In a large frying pan, heat 2 teaspoons of the oil over moderate heat. Add the baby marrows and saute for 4 minutes until soft. Add the garlic and curry powder and cook for 1 minute.
2. Add the stock to the frying pan with the baby marrows and bring to the boil. Stir in the couscous, cover and remove the frying pan from the heat. Let the couscous stand for about 10 minutes until it softens and absorbs all of the liquid.
3. Meanwhile, in a large saucepan, bring 5cm of water to the boil over high heat. Drop the shrimps into the boiling water and cook for about 1 minute until they are pink and firm. drain..
4. In a large bowl, combined the shrimps, tomatoes, parsley,vinegar and the remaining 2 tablespoons of oil. Stir in the couscous mixture, separating the grains with a fork. Season to taste with salt and pepper. Serve the salad warm or cover and refrigerate until ready to serve.

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