A vibrant and refreshing couscous salad featuring pan-seared shrimp, crisp vegetables, and a zesty sweet chili dressing. Perfect for a light meal or a flavorful side dish.
2 Portions · 1,560 g
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First, prepare your couscous. If you haven't already, cook it according to package instructions with a pinch of salt and then fluff it with a fork. Set aside to cool slightly.
Halve the cherry tomatoes, cut the cucumber into small cubes, and use a peeler to create thin strips from the carrots. Slice the red onion into thin strips and mince the garlic clove.
In a large pan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Add the shrimp to the pan and cook for 2-3 minutes per side, or until they turn pink and are cooked through. Season with a little salt and black pepper. Remove from heat and set aside.
In a small bowl, whisk together the mustard, lemon juice, sweet chili sauce, and olive oil until well combined. This is your delicious dressing!
In a large mixing bowl, combine the cooled couscous, cooked shrimp, halved cherry tomatoes, cubed cucumber, carrot strips, sliced red onion, and fresh arugula.
Pour the prepared dressing over the salad ingredients. Gently toss everything together until all components are evenly coated.
Serve immediately and enjoy your fresh and flavorful couscous salad with shrimp!
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