A Meal fit for an Olympian – Mediterranean Couscous

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What could get you in the Olympics mood more than Mediterranean couscous and Grecian-spiced grilled shrimp? This couscous dish is a variation on a summer pasta salad with fresh veggies and a light, but powerful dressing that when paired with the grilled shrimp makes for a perfect light summer meal!

 

 


Shrimp:

Frozen (thawed) shrimp (26/30 or larger)

Cavender’s Greek Seasoning (sprinkle to taste)

Extra virgin olive oil

Peel thawed shrimp, place into medium sized bowl. Coat with extra virgin olive oil. Slide onto skewers (poke through two places on each shrimp for stability) and shake Cavender’s Greek Seasoning onto the shrimp. Grill over high heat two minutes on each side or until firm. Using tongs, take shrimp off and place onto serving dish. Enjoy!

 

Ingredients:

Couscous recipe:

  • ½ cup dry couscous
  • 1 ½ cups water
  • 1 teaspoon extra virgin olive oil
  • 1 chopped cucumber
  • 1 chopped red pepper
  • 1 pint halved cherry tomatoes
  • 5 tablespoons sliced and pitted kalamata olives (Optional)
  • 4 ounces Feta cheese

In a medium saucepan, bring the water and oil to a boil. Stir in the couscous. Remove from heat, cover, and let stand for 2 minutes. Uncover and fluff with a fork. Add the remaining ingredients and toss with the dressing. Sprinkle the feta cheese on top. Serve hot, room temperature, or chilled. Dressing:

Add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt and pepper. Leaving the blender still running, add the olive oil in a slow stream.


Preparation:

Shrimp: Frozen (thawed) shrimp (26/30 or larger)

Peel thawed shrimp, place into medium sized bowl. Coat with extra virgin olive oil. Slide onto skewers (poke through two places on each shrimp for stability) and shake Cavender’s Greek Seasoning onto the shrimp. Grill over high heat two minutes on each side or until firm. Using tongs, take shrimp off and place onto serving dish. Enjoy

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