![[PROTEIN DOUBLE SHRIMP] Shrimp Mediterranean Couscous Salad](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/68a44a1bc6b6544f7ed43a56-bfa1d232-1a7416ff.jpeg)
[PROTEIN DOUBLE SHRIMP] Shrimp Mediterranean Couscous Salad
- Shellfish
- Wheat
For this bright, satisfying dinner, plump ranch-seasoned shrimp are tossed with springy couscous and crisp raw veggies—bell pepper, cucumber, and juicy tomatoes—adding crunch, freshness, and color. It’s all brought together with a zesty lemon-herb vinaigrette, bringing freshness and a hint of tang to complement the sweetness of the shrimp.
Ingredients
1 unit
Green Bell Pepper
1 unit
Veggie Stock Concentrate
½ unit
Red Onion
1 unit
Lemon
20 ounce
Shrimp
(Contains: Shellfish)
1 unit
Mini Cucumber
5 teaspoon
Red Wine Vinegar
4 ounce
Grape Tomatoes
1 tablespoon
Ranch Spice
¾ cup
Israeli Couscous
(Contains: Wheat)
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
In a small pot, combine couscous, stock concentrate, and 1¼ cups water (2¼ cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 10-12 minutes.
While couscous cooks, zest and quarter lemon. Halve tomatoes. Core, deseed, and dice bell pepper into ¼-inch pieces. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick pieces. Halve, peel, and dice onion into ¼-inch pieces until you have ½ cup (1 cup for 4).
Once couscous is done, drain off any excess water if necessary. Stir in 1 TBSP olive oil (2 TBSP for 4), a squeeze of lemon juice, salt, and pepper.
Rinse shrimp* under cold water, then pat dry with paper towels.
Heat a large drizzle of olive oil in large pan over medium-high heat. Add shrimp, half the Ranch Spice (you'll use the rest in the next step), salt, and pepper; cook, stirring occasionally, until shrimp are opaque and cooked through, 2-4 minutes.
In a large bowl, whisk together lemon zest, vinegar, remaining Ranch Spice, 1 TBSP olive oil, juice from three lemon wedges, salt, and pepper (2 TBSP olive oil and juice from six lemon wedges for 4 servings).
To bowl with dressing, add tomatoes, bell pepper, cucumber, onion, shrimp, and couscous. Toss until evenly coated.
Divide couscous salad between shallow bowls and serve. TIP: For best results, refrigerate at least 30 minutes before serving!
