Shrimp and Feta Salad
Shrimp, Feta and Couscous Salad
The recipe calls for couscous, but I am sure orzo, or quinoa would work just as well. The larger pearl couscous works best. I also prefer to serve this warm. This particular salad is made with a product called Couscous Medley from World Market which incorporates some lentils, orzo, and corn into the mixture.
1/2 pound peeled, deveined cooked shrimp, tails removed
2 1/2 cup cooked pearl (or Israeli) couscous cooked
1/4 cup diced red onion
1 ripe roma tomato cut into large dice
1/2 cup greek olives, sliced in half if large
1/2 cup feta cheese, crumbled
1/4 cup chopped fresh herbs, any mixture of dill, mint, fennel, or parsley
1/4 cup lemon juice
1/4 cup olive oil
kosher salt and freshly ground black pepper
Cook the couscous according to package directions. While the couscous is cooking whisk together the lemon juice and olive oil creating an emulsion.
Place the cooked couscous in a large bowl and add all the other ingredients. Mix throughly. Add the lemon juice and olive oil mixture and toss to spread evenly.
Serve warm immediately or you can chill this in the refrigerator before serving. This makes four large portions.
World Market Couscous Medley