Salt Free Shrimp Couscous Salad In Pineapple Bowl Recipes
MEDITERRANEAN COUSCOUS
A quick and easy summer recipe, this Mediterranean Couscous dish is made with shrimp, tomatoes, feta, olives and capers - it's fresh, healthy & irresistible
Provided by Yumna Jawad
Categories Entree
Time 22m
Number Of Ingredients 13
Steps:
- In a large bowl, combine the tomatoes, olives, feta, capers and black pepper.
- Sprinkle the salt over the shrimp. Heat a large deep skillet over medium-high heat. When hot, add the oil, then the shrimp, and cook until opaque, 2 ½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl on top of the tomato mixture.
- Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and add to the bowl of the shrimp and tomato mixture.
- Add the lemon juice and toss well. Garnish with fresh parsley and serve immediately.
Nutrition Facts : Calories 232 kcal, Carbohydrate 39 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 336 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
SALT FREE SHRIMP COUSCOUS SALAD IN PINEAPPLE BOWL
Categories Citrus Pepper Fish Salad Spring Lemon Vegetable Dinner Sauté Vegan Kosher Healthy Low Fat Low Cal Low/No Sugar Vegetarian Quick & Easy Low Sodium Organic
Number Of Ingredients 4
Steps:
- 1.) Hollow out pineapple after cutting in half down the middle, leaving skin on. Scoop out center and dice that pineapple into small chunks.
- 2.) Sautee shrimp in medium saucepan for 3 minutes on each side in oil and our Lemon, Lime, & Orange Peel.
- 3.) Cook couscous according to packaged instructions adding vegetables and KBS Lemon, Lime,& Orange Peel Blend while cooking.
SHRIMP COUSCOUS SALAD
For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.
Provided by Isabelle
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
- In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
- In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 529.7 calories, Carbohydrate 38.7 g, Cholesterol 194 mg, Fat 28.4 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 570.1 mg, Sugar 3.2 g
PINEAPPLE COUSCOUS SALAD
Pineapple and green chilies flavor this salad from Margaret Pache. "I used to make this with rice, then decided to try couscous for something different," explains the Mesa, Arizona cook.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, pineapple, chilies, pecans, onions, oil, mint and garlic; toss to coat. Refrigerate until chilled. Serve over spinach.
Nutrition Facts : Calories 232 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.
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SHRIMP AND VEGETABLE COUSCOUS SALAD | BABAGANOSH
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4.7/5 (23)Total Time 25 minsCategory Appetizer, Lunch, SaladCalories 357 per serving
- Prepare the couscous according to the package instructions. For extra flavor, substitute chicken or vegetable broth instead of the water + salt! When the couscous is cooked, rinse under cold water and place in a large bowl.
- White the couscous is cooking: In a large skillet, heat 1 tablespoons olive oil. Season the shrimp with salt, pepper, and garlic powder. Saute the seasoned shrimp and diced bell pepper over high heat for about 5 minutes, or until the shrimp is fully cooked. Add to the large bowl of couscous.
- To prepare the salad, add the grape tomatoes, corn, chopped parsley, and scallion to the couscous. Season with the remaining 1 tablespoon olive oil and juice of 1/2 lemon. Mix well and give it a taste. Season with additional lemon juice, olive oil, salt, and pepper, if desired. Serve at room temperature or chilled.
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