Cajun Shrimp and Pearl Couscous Salad
with cherry tomatoes, corn, arugula and yogourt sauce
Informations supplémentaires
35 min.
|
533 kcal
|
easy
|
|
Printable version
1. Cook the couscous
Bring a pot of salted water to a boil. Add the cosucous and cook for 5-6 minutes. Drain, rinse with cold water and place in a bowl.
2. Cook the corn
In a pan, over high heat, grill the corn on the cob for 10-12 minutes, turning it a few times so that it is well grilled on all sides.
3. Setup
Chop the green onions. Zest the lemon and cut it in half. Cut the cherry tomatoes in half. Slice the radishes. Once the corn is cooked, cut the cobs to keep only the corn kernels.
4. Cook the shrimp
In a pan over medium-high heat, add a drizzle of olive oil. Add the shrimps, the spices and cook for 3-5 minutes or until they're fully cooked. It is possible to choose other spices for the children's portion.
5. Make the sauce
In a bowl, combine the yogurt, the lemon zest, the juice of half a lemon and the green onions . Add salt, pepper and mix well. In another bowl, combine the couscous, the cherry tomatoes, the radish, the corn and the arugula.
6. Plate your dish
Garnish the couscous salad with the shrimp and the sauce. Bon appétit!
250gShrimps
140gPearl Couscous
1unitGreek Yogourt 2%
2unitRadishes
2unitGreen Onion(s)
200gCherry Tomatoes
30gArugula
1unitLemon
8gCajun Spice Mix
1unitCorn Cob(s)
What you need
Pot, Strainer, Bowls, Pan.
533 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
76g
25%
fat
11g
17%
cholesterol
161mg
54%
fiber
6g
24%
protein
35g
saturated
2g
10%
sodium
752mg
31%
sugar
10g
trans
0g