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Thursday, July 29, 2010
Lemon Couscous + Couscous & Shrimp Salad

As promised in yesterdays post, here are two of my favorite couscous recipes:

Lemon Couscous – Very easy and great as a side dish
Serves 4

1½ cups water
2 Tbsp lemon juice
½ tsp freshly grated lemon zest
1 Tbsp olive oil
¾ cups couscous, dry
1 cup fresh spinach, chopped
Salt & pepper to taste

In a medium saucepan bring water to a boil, stir in the lemon juice, lemon zest, oil, couscous and salt and pepper to taste. Remove from heat and let stand covered for 5 minutes. Fluff the couscous with a fork and stir in the spinach. Serve with fish or chicken.


Couscous & Shrimp Salad – Perfect for lunch or a light dinner
Serves 4

1 cup couscous, dry
1 cup water
2 Tbsp olive oil
2 Tbsp red wine vinegar
½ tsp Dijon mustard
1 clove garlic, crushed
¼ tsp lemon zest
¼ cup fresh chopped parsley or basil
Salt & pepper to taste
1 red bell pepper, chopped
1 orange bell pepper, chopped
¾ pound cooked shrimp, peeled and deveined
1 medium tomato, chopped
¼ cup crumbled goat or feta cheese (you can omit this for a lower calorie, lower fat version)
  1. Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. Set aside to cool.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, lemon zest, salt and pepper.
  3. In a large bowl, toss together the shrimp, couscous, bell peppers, tomato, parsley and cheese. Whisk vinaigrette to blend, and then pour half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.
Enjoy!

Have a favorite couscous recipe of your own? We’d love to hear it!

- Jennifer

If you want a favorite recipe "Senseitized", contact us at blogger@sensei.com or twitter.com/mysensei.

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posted by My Sensei @ Thursday, July 29, 2010  
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