Couscous & Shrimp With Newman's Lighten up Italian Dressing |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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In no time you have a lovely salad made - one that can be the entree served with corn on the cob, & sliced tomatoes with red onion. A loaf of warm bread and a lovely rose - sounds like a nice meal to me! This is my take on this recipe which is wonderful! Newman''s Own web site is where I found this recipe. The residents were a little taken aback by the coucous but then they started tasting and enjoying! Ingredients:
2 cups israeli couscous |
1 lb large shrimp, cooked, shelled, and de-veined |
14 ounces artichoke hearts, rinsed, drained, and roughly chopped |
2 cups asparagus spears, blanched and cut into 1 inch pieces |
2 stalks celery, chopped |
1 cup chopped flat leaf parsley |
3 -4 scallions, chopped white and green parts |
1 lemon, juice of |
1 lemon, zest of, grated |
1 cup newman's own lighten up light italian dressing |
1/2-1 cup chopped cashew pieces, toasted |
salt and pepper, to taste |
crushed red pepper flakes, to taste (optional) |
Directions:
1. Boil 5 cups water in medium saucepan with lid.
2. When water boils, add couscous and return to boil.
3. As soon as water returns to a boil, remove from heat and cover pan with lid.
4. Let couscous stand for minutes.
5. Rinse and drain.
6. Meanwhile, in large bowl, combine all other ingredients except for the toasted cashew pieces
7. Add couscous to bowl when cool, and combine.
8. Sprinkle with cashew pieces.
9. Salt, pepper, & crushed red pepper flakes (if using), to taste.
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