Couscous Salad With Shrimp And Oranges Recipe
Ingredients
| Orange | 1 Large | |
| Shrimp | 1 Cup (16 tbs) | |
| Couscous | 1 Cup (16 tbs), uncooked | |
| Orange juice | 1 1/2 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
| Ginger | 1 Tablespoon, grated | |
| Orange peel | 1 Tablespoon, grated | |
| Raisins | 3 Tablespoon | |
| Walnuts | 1/4 Cup (16 tbs), chopped | |
| Parsley | 1/4 Cup (16 tbs) |
Directions
GETTING READY
1) Peel and discard the orange pith and membrane.
Halve the segments and reserve few whole segments for garnish.
2) Cut the shrimp into bite-sized pieces and reserve a few whole shrimp for garnish.
MAKING
3) Cook the couscous as per the directions on package by adding orange juice instead water.
4) In a bowl, transfer the cooked couscous and fluff with a fork.
5) Then drizzle over the oil and lemon juice and fluff the grains further.
6) Stir in the ginger, orange peel, halved orange segments, raisins, walnuts, parsley and cut-up shrimp.
7) Place in the refrigerator for several hours before serving.
SERVING
8) Garnish with the shrimp and orange segments, then serve immediately on individual serving plates.
1) Peel and discard the orange pith and membrane.
Halve the segments and reserve few whole segments for garnish.
2) Cut the shrimp into bite-sized pieces and reserve a few whole shrimp for garnish.
MAKING
3) Cook the couscous as per the directions on package by adding orange juice instead water.
4) In a bowl, transfer the cooked couscous and fluff with a fork.
5) Then drizzle over the oil and lemon juice and fluff the grains further.
6) Stir in the ginger, orange peel, halved orange segments, raisins, walnuts, parsley and cut-up shrimp.
7) Place in the refrigerator for several hours before serving.
SERVING
8) Garnish with the shrimp and orange segments, then serve immediately on individual serving plates.
Chef
