Shrimp, Snap Pea and Couscous Salad

Shrimp, Snap Pea and Couscous Salad

1/4 pound large shrimp, peeled and grilled
2 tablespoons olive oil
2 cloves garlic, or 2 teaspoons, minced
8 oz. snap peas or 2 cups
1 cup fresh tomatoes, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
2 tablespoons lemon juice
2 teaspoons dill
6 oz. feta cheese
1 cup couscous, uncooked
3/4 cup boiling water
1/2 teaspoon salt
baby greens such as mesclun mix

Slice the shrimp in half lengthwise.  In a medium bowl pour boiling water over the cous cous and salt.  Stir gently with a fork and cover for 5 minutes.  Heat a large sauté pan over medium high heat.  Add the olive oil and garlic to the pan and sauté 30 seconds.  Add the snap peas, dill and salt and pepper and sauté 1 minute.  Add the white wine and lemon juice and sauté another 2 minutes.  Remove from heat and stir in the shrimp and tomatoes.  Separate the grains of cous cous with a fork and spoon over a bed of baby greens.  Crumble feta cheese on top and serve.

Serves 4

Cook the Book – Couscous & Chickpea Salad

Couscous and Chickpea Salad

1 1/4 cups water
1/2 teaspoon salt
1 cup uncooked couscous
3 tablespoons white wine vinegar
1 garlic clove, minced
1 tablespoon Dijon mustard
1/4 teaspoon sugar
1/3 cup extra-virgin olive oil
1 15-ounce can chickpeas, drained
2 small red bell peppers, seeded and diced
4 scallions, minced
1 large carrot, diced
1/2 cup pitted and diced Kalamata olives
3/4 cup chopped fresh mint (save a few sprigs for garnish)
6 ounces crumbled feta cheese

Bring the water and salt to a boil. Add the couscous, stir briefly, cover, and remove from heat.  Let it sit 5 minutes. While the couscous is sitting whisk together the vinegar, garlic, mustard, sugar, and olive oil. Fluff the couscous then toss it with the in the chickpeas, peppers, scallions, carrots, olives, and vinegar mixture. Add the feta cheese, chill, and serve.

Serves 6-8