Saturday, May 5, 2012

Spring Couscous Salad

Spring Couscous Salad

4 cups chicken broth (Home made is better)
2 cups Moroccan Couscous (I used Dari - I found it in World Market along 75th)
1 Medium Orange Bell Pepper
3 Vine Ripe Tomatoes
2 large ripe oranges, zested, segmented
10 pieces asparagus (or as much as you'd like)
2 Tbsp butter
1 lb shrimp, peeled and de-veined

Shrimp Marinade:
Zest of one orange
1/4 cup fresh orange juice
1 tsp fish sauce for flavor
2 Tbsp olive oil

1/4 cup fresh orange juice
3 Tbsp Olive Oil
Pinch of salt


1. Follow instructions for your couscous, just substitute chicken broth for salted water.  Add salt as needed.  Once cooked, fluff with your fork and set aside.
2. Zest your oranges, segment them then set aside
3. After getting the segments out, squeeze the remains of one orange to use as marinade for your shrimp, squeeze the other orange and set aside as dressing.
4. Wash and dry your shrimp then drop it in the marinade (no more than 30 minutes before cooking).
5. To prepare the asparagus, boil some water then add some salt (boil first before salting).  While waiting for it to boil, cut the asparagus into half inch pieces.  
6. Prepare a bowl with ice water to shock the asparagus (will keep the pretty color).  
7. Cook the asparagus in the boiling water for 2-3 minutes, depending on the size.  
8. Scoop them out and drop in the ice water.
9. To prepare the tomatoes, cut horizontally and remove the seeds.  Put a little bit of salt inside the tomatoes and keep cut side down on a platter to allow excess juices to drip.  This will prevent the salad from being soggy.  Cut into cubes and set aside.
10. To prepare the bell pepper, cut all four sides off, and cut into cubes, set aside.
11. Heat up a pan, add some butter and quick fry your shrimp

Put couscous in a bowl and add all ingredients.  Mix the orange dressing in and enjoy!

Can feed 6 as main course.

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