Pearl Couscous With Shrimp Salsa Recipe

Name: Pearl Couscous With Shrimp Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 11/16 ounces pearl couscous; water; olive oil; 1/4 cup pine nuts toasted; 1 jalapeno seeded and deveined; 1 stick unsalted butter melted; 1 lemon cut in half; 1/4 cup cilantro; 1/2 teaspoon salt; 1/2 pound shrimp peeled and deveined; 1 1/2 tomatoes sliced and chopped; avocado 1 lg., sliced and chopped

Servings: persons

4 11/16 ounces pearl couscous
water
olive oil
1/4 cup pine nuts toasted
1 jalapeno seeded and deveined
1 stick unsalted butter melted
1 lemon cut in half
1/4 cup cilantro
1/2 teaspoon salt
1/2 pound shrimp peeled and deveined
1 1/2 tomatoes sliced and chopped
avocado 1 lg., sliced and chopped

1
In food processor add butter, jalapeno, cilantro, juice from 1/2 lemon and salt
2
Puree until well blended and move to a bowl
3
Add shrimp to the bowl and mix so that the shrimp is well coated; set to the side
4
Start the couscous according to the box and when done add pine nuts and let it sit for 5 minutes on no heat
5
Heat a medium sauce pan over low/med heat
6
Spray with cooking spray and add the shrimp
7
Cook each side of the shrimp 3 minutes on each side or until pink
8
Remove from heat when done
9
In a small bowl add the tomatoes, avocados, shrimp and juice from 1/2 lemon; sprinkle some salt on top
10
In serving bowls plate the couscous and then top with the shrimp salsa

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 11/16 ounces pearl couscous, water, olive oil, 1/4 cup pine nuts toasted, and more.

Yes, Pearl Couscous With Shrimp Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pearl Couscous With Shrimp Salsa

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