Shrimp Couscous Salad

1. 1

   In a large frying pan, heat 2 teaspoons of the oil over moderate heat.

2. 2

   Add the baby marrows and saute for 4 minutes until soft.

3. 3

   Add the garlic and curry powder and cook for 1 minute

4. 4

   Add the stock to the frying pan with the baby marrows and bring to the boil.

5. 5

   Stir in the couscous, cover and remove the frying pan from the heat.

6. 6

   Let the couscous stand for about 10 minutes until it softens and absorbs all of the liquid

7. 7

   Meanwhile, in a large saucepan, bring 5cm of water to the boil over high heat.

8. 8

   Drop the shrimps into the boiling water and cook for about 1 minute until they are pink and firm.

9. 9

   drain.

10. 10

    In a large bowl, combined the shrimps, tomatoes, parsley,vinegar and the remaining 2 tablespoons of oil.

11. 11

    Stir in the couscous mixture, separating the grains with a fork.

12. 12

    Season to taste with salt and pepper.

13. 13

    Serve the salad warm or cover and refrigerate until ready to serve

* Per serving · 4 servings · Values may vary.