Couscous and Shrimp Pesto Salad
For added convenience, 1/2 cup prepared refrigerated pesto may be used instead of making fresh pesto.
- Cook Time : 10 Minutes
- Recipe Yield : 6 Servings
Ingredients
- 1 package (5.8 ounces) NEAR EAST Roasted Garlic & Olive Oil Couscous mix
- 1 cup firmly packed fresh basil leaves
- 1/4 cup toasted pine nuts or walnuts
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 package (8 ounces) frozen, cleaned, precooked shrimp, thawed
- 1 medium red bell pepper, chopped into 1/2-inch pieces
- Lemon wedges (optional)
- Parmesan cheese (optional)
Preparation Steps
- In medium saucepan, prepare couscous according to package directions, except omit olive oil. Fluff prepared couscous with a fork; cool, uncovered, 10 minutes.
- Meanwhile, in food processor or blender container, combine basil, nuts, cheese, olive oil and garlic; process 1 minute or until smooth.
- In large bowl, combine prepared couscous and pesto sauce, tossing to coat evenly.
- Gently stir in shrimp and bell pepper. Cover; chill 2 hours or overnight. Serve with lemon wedges and additional cheese, if desired.
Nutritional Information
Calories: 290, Calories from Fat: 117, Total Fat: 12g, Saturated Fat: 2g, Cholesterol: 75mg, Sodium: 475mg, Total Carbohydrate: 30g, Dietary Fiber: 4g, Protein: 17g, Vitamin A: 14%, Vitamin C: 18%, Calcium: 15%, Iron: 24%
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