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Couscous and Shrimp Salad

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Couscous and Shrimp Salad

with pistachios, cucumber, feta and a yogurt sauce

Informations supplémentaires
25 min. | 544 kcal | easy | Express, Even better the next day | Printable version
1. Setup Chop half of the mint and the cilantro. Separate the rest of the mint and cilantro leaves from the stems. Slice the cucumber into rounds. Zest the lemon and cut it in half. Chop the garlic. Roughly chop the pistachios.
2. Cook the shrimp In a pan over medium-high heat, add a drizzle of olive oil. Add the shrimps and cook for 4-5 minutes until pink. Season with salt and pepper. Remove from the heat.
3. Cook the couscous Bring a small pot with 1 2P | 1.5 3P cup of water to a boil. Pour the couscous, cover and let the couscous absorb the liquid for 4-5 minutes off heat. Break up the couscous with a fork then add a drizzle of olive oil, salt and pepper.
4. Make the sauce In a bowl, combine the yogourt, the chopped cilantro, the chopped mint, the lemon zest, the garlic to taste, the honey and the juice of half a lemon.
5. Plate your dish Mix the couscous with the cucumbers, the shrimps, the pistachios, the sauce, the crumbled feta cheese and the rest of the herbs. Bon appétit!
250gShrimps
140gCouscous
1unitHoney
20gPistachios
1unitLemon
40gFeta Cheese
1unitGreek Yogourt 2%
1unitFresh Mint and Cilantro
2unitLebanese Cucumber(s)
1unitGarlic Clove(s)
What you need Pot, Pan, Bowl, tongs
544 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 72g
24%
fat 12g
18%
cholesterol 178mg
59%
fiber 5g
20%
protein 36g
saturated 5g
25%
sodium 925mg
39%
sugar 13g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg