Shrimp Couscous Salad recipe - ingredients, nutrition and when to eat it
A refreshing salad of shrimp and couscous tossed with cucumber and tomato. Bright lemon and plump shrimp make it a lovely light lunch on a summer day.
Salads & light · 20 minutes to cook
Tips: Measure the water for the couscous and cover it as it cooks, rather than adding too much at once, so it turns out fluffy.
Tips: Pat the shrimp and vegetables dry to keep the salad from getting watery.
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Ingredients (1 serving)
- Shrimp — 80 g
- Couscous — 50 g
- Cucumber — 0.3 pc
- Cherry tomatoes — 5 pc
- Lemon juice — 1 Tbsp
- Olive oil — 1 tsp
- Parsley — 1 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g