Pearl Couscous Salad with Shrimp / Belkys – WSVN 7News | Miami News, Weather, Sports | Fort Lauderdale

(WSVN) – Summer has ended, but that doesn’t mean all the best summer foods need to end! We’re serving up a delicious, colorful salad as we grab a Bite with Belky’s.

Ingredients:
1 lb. large shrimp, peeled and deveined- tails on or off
¼ cup extra-virgin olive oil
1 lemon, plus more as needed
1 cup pearl couscous
1 English cucumber, quartered
½ cup thinly sliced radishes
¼ cup fresh cilantro
¼ cup fresh chopped mint
1/3 cup diced red onion
Salt and pepper to taste

Method of Preparation:

• Cook the couscous in a pot of heavily salted water until al dente, according to package directions.
• Rinse with cool water and drain well. Add it to a large bowl.
• Season the shrimp with salt and pepper.
• In a medium skillet over medium-high heat, add 1 tbs. olive oil.
• Sauté the shrimp until opaque and just cooked through- about 4 minutes.
• Zest a lemon over it as it cooks and add the juice of half a lemon.
• Add the shrimp to the bowl with the couscous along with the cucumbers, radishes and diced red onion.
• Toss with 3-4 tbs. olive oil and the juice of the other half of the lemon. Also add the fresh herbs.
• Mix well, taste and adjust the seasonings as needed.

Enjoy!

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