Shrimp and Citrus Couscous Salad

Informations supplémentaires

30 min. | 618 kcal | easy | Even better the next day, Express | 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