Shrimp and Citrus Couscous Salad
with grapefruit, lime, cucumber, feta and toasted almonds
Informations supplémentaires
30 min.
|
618 kcal
|
easy
|
|
Printable version
1. Setup
Zest the lime and grapefruit. Peel the grapefruit and cut it into pieces. Chop the onion. Thinly slice the cucumber. Remove the tails from the shrimp.
2. Cook the couscous
Bring a saucepan with 1 2P | 1.5 3P cups of water to a boil. Pour the couscous, cover and remove from the heat. Let the couscous absorb the water, about 5 minutes. Add the guacamole, a drizzle of oil, a little lime juice to taste, salt and pepper to the couscous. Mix with a fork.
3. Toast the almonds
Heat a skillet over medium high heat. Roast the almonds 3-4 minutes until browned. Remove from the skillet.
4. Cook the shrimp
Add a drizzle of oil to the pan. Add the shrimp, zest, salt and pepper. Cook 3-4 minutes. Add the honey and cook for 1-2 minutes until the shrimp is cooked through.
5. Plate your dish
Mix the couscous with the grapefruit, cucumber, onion to taste, almonds and crumbled feta. Serve and garnish with the shrimp and lime juice to taste. Bon appétit!
250gShrimps
1unitGrapefruit(s)
180mlCouscous
0.5unitRed Onion(s)
1unitLebanese Cucumber(s)
15gSlivered Almonds
1unitHoney
40gFeta Cheese
1unitGuacamole
What you need
pan, pot, bowl, tongs
618 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
72g
24%
fat
22g
34%
cholesterol
179mg
60%
fiber
11g
44%
protein
34g
saturated
6g
30%
sodium
949mg
40%
sugar
9g
trans
0g