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Roasted Shrimp and Couscous
Couscous makes a terrific base for hearty salads. Mix in shrimp, vegetables, and fresh herbs, and you have a simple lunch to pack for work, or a quick dish to bring along to a last-minute picnic.
Source: What's Cookin' Chicago
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Photo: What's Cookin' Chicago
FROM THE
RECIPE:
With no orzo in the pantry, I substituted it with Israeli couscous. I actually prefer this type of couscous over the traditional one. Why? Israeli couscous has a much better, fail proof consistency in my opinion, since the traditional kind can get too mushy if you're not careful. To add a bit more color, I added chopped tomatoes as well. Be sure to allow the flavors to meld - I recommend preparing this salad a day in advance and serving it at room temperature, not chilled. Lastly, to avoid the shrimp from overcooking and getting rubbery, I reduced the roasting temperature to 350 degrees.
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