Shrimp Couscous
VERY SIMPLE YET REFRESHING SHRIMP COUSCOUS SIDE DISH. WE FOUND THIS RECIPE MORE THAN A DECADE AGO IN ONE OF THE OLD TASTE OF HOME MAGAZINES, TRIED AND KEPT IT. IT IS MEANT TO BE SERVED COLD BUT I ACTAULLY HEAT MINE UP JUST A LITTLE, IT JUST SEEMS TO BRING OUT MORE FLAVOR.
Ingredients
- 1 pound cooked and deveined shrimp
- 3-4 cups cooked couscous
- 1 red bell bepper diced
- 1 can 14oz can quartered artichokes drained
- 1/2 cup mayonnaise
- 3 tablespoons dill dried
- juice from one lemon
- salt to taste
- black pepper to taste
Instructions
- Peel and devein shrimp and cut in half and put in bowl. Add to the bowl diced red pepper, cooked plain couscous and quartered artichoke hearts (drained) and toss well.
- In a separate bowl combine mayonnaise, dried dill, juice from half a lemon, salt and pepper mix well and pour over the shrimp mixture and combine together.
- Cover and refrigerate, serve chilled.
Video
Notes
Do not substitute the red bell pepper.
To make it a little more creamy add some extra mayonnaise.