June 20, 2013
Written by Joy Paoletti and Judy Vig
Tuesday, 29 June 2010 09:13
We would really love to talk to each and every one of you and post the recipes that you would like to try. This gave us a great idea. Send us a quick e-mail and let us know what recipes you would like to see, or some favorite ingredients, and we will come up with a recipe for you.
Just the other day someone asked for a healthy summer salad recipe. Our families loved it. The salad is simple and fresh with very little preparation. Using cooked shrimp is a big time-saver. The couscous is a nice change of ingredients, and the creamy texture is so pleasing.
Israeli couscous is a small, round semolina pasta that should not be confused with the tiny, yellow North African couscous. Sometimes it is called pearl couscous and it resembles barley, or very small, white peas. We hope you enjoy it as much as we did.
1/4 cup olive oil
3 tablespoons white wine vinegar
1 medium shallot, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1 clove garlic, minced
1 lb. cooked shrimp
1 1/2 cups grape tomatoes, cut in half
Israeli couscous (follow directions on box-about 3 cups)
1/2 cup drained capers
parsley or basil for garnish
In a large plastic bag, mix first seven ingredients together to make a marinade. Add shrimp and tomatoes. Refrigerate two to six hours. Toss with prepared couscous. Add capers before serving. Garnish with fresh parsley, basil, or both.
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