Curried Couscous Salad w/ Shrimp
Source of Recipe
Posted By: GourmetGal
Recipe Introduction
Also from my local paper. It notes, for a vegetarian version of this salad, omit the shrimp.
List of Ingredients
1 Tbsp. olive oil
2 green onions, finely chopped
1 cup couscous
1/2 Tbsp. curry powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 tsp. finely grated orange peel
1/4 cup raisins
1 1/2 cups fat free, low-sodium chicken broth or low-sodium vegetable broth
1/2 cup frozen peas, thawed
1/2 cup frozen corn kernels, thawed
1/2 cup canned garbanzo beans, drained and rinsed
1/4 cup slivered almonds, toasted
1 orange, peeled and cut into sections with 2 Tbsps. of juice reserved
1/4 cup fresh mint, finely chopped or 1/4 cup fresh parsley, chopped
16 cooked shrimp, peeled Recipe
Heat oil in large pan over medium heat. Add onion and cook until soft, 2-3 minutes. Stir in couscous to coat each grain with oil. Stir in curry powder, salt, cumin, cinnamon, grated orange peel and raisins. Add broth and bring to a boil. Immediately turn off, cover, and let stand for 7-10 minutes, or until the liquid is absorbed. Fluff with a fork and transfer to a large bowl. Add peas, corn, garbanzo beans, almonds, orange sections and reserved orange juice, mint or parsley. Stir gently to blend.
From this point, there are 2 ways to serve the salad. One option is to pack the mixture into a 5 cup ring mold and refrigerate 2 hours or overnight. Unmold and garnish the top with the shrimp.
The 2nd option if to toss the shrimp in with the salad. Refrigerate 2 hours or overnight and serve with a spoon. Makes 8 servings.
Nutritional information per serving: calories, 197; fat, 4.2 grams; protein, 11 grams; carbohydrates, 30 grams; dietary fiber, 6.3 grams; cholesterol, 17 milligrams; sodium, 323 milligrams
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