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A Meal fit for an Olympian – Mediterranean Couscous


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Mediterranean Couscous Salad

Couscous for our Olympic Meal!

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!


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:

½ cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

2 garlic cloves

½ teaspoon coarse sea salt

½ teaspoon fresh cracked pepper

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.

 

Grilled Shrimp

Grilled Shrimp for our Olympic 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!

 


About

Since Sarah & Coley first met, they have enjoyed sharing their love of food--cooking, baking, and culinary exploration. Random fact: when vacationing, they won't eat at any national chain restaurants. For their day jobs, Coley is a Financial Advisor with Investment Centers of America and Sarah is Adjunct Faculty at two local universities and CEO/Social Media Strategist at SociallySeasoned, LLC.
Sarah & Coley Arnold's website: http://www.sociallyseasoned.com | View all posts by

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