Chef Paulette's Sardinian CousCous Salad w/Shrimp - WSMV Channel 4

Chef Paulette's Sardinian CousCous Salad w/Shrimp

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Ingredients

1 lb. shrimp, shelled & deveined

olive oil for drizzling

pinch hot pepper

2-3 ripe Roma tomatoes, diced

1 cup couscous (quick-cooking)

olive oil for drizzling

pinch saffron

2 scallions, sliced thinly

½ cup pitted black olives, sliced

salt & pepper to taste

In a mixing bowl stir the shrimp with a drizzle of olive oil and a pinch of hot pepper. Season with salt & pepper. Spread mixture on a foil-lined sheet pan and broil until shrimp are pink and a little golden. Set aside.

In a sauté pan, heat 1 cup of water with a drizzle of olive oil, saffron, and season with salt and pepper. When boiling, add the couscous and stir in. Take pan off the heat and cover. In about 5- 10 minutes couscous is done. Scoop out into a serving bowl and fluff and press with a fork until grains are separated.

Add the shrimp, tomato, scallions, olives, and parsley to the couscous. Drizzle olive oil, season with salt and pepper and combine well. Serve warm or at room temperature.

 

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