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Couscous and Shrimp With Cumin Dressing

This salad can be assembled an hour or two ahead of time, but add the dressing just before serving so the couscous doesn't soak it all up.

  • prep: 45 mins
    total time: 45 mins
  • servings: 4

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Ingredients

  • 1/2 cup vegetable oil
  • 1 pound medium shrimp, peeled and deveined
  • Salt and pepper
  • 2 tablespoons wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon ground cumin
  • Best Couscous
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 head romaine lettuce, torn into bite-size pieces

Cook's Note

Shrimp can be a little chewy, especially if they've been frozen. Slice them in half lengthwise against the grain, and they'll have a more tender texture.

Directions

  1. Step 1

    In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Put shrimp in the pan in a single layer, season with 1/2 teaspoon each salt and pepper, and cook for 2 minutes. Turn and season with 1/2 teaspoon each salt and pepper; cook just until opaque throughout, about 1 minute more. Remove and refrigerate until cool enough to handle. Cut shrimp in half lengthwise.

  2. Step 2

    In a large bowl, whisk together vinegar, mustard, and cumin. Whisking, add remaining 6 tablespoons oil slowly. Add couscous, shrimp, tomatoes, lettuce, 3/4 teaspoon salt, and 1/4 teaspoon pepper, and toss.

Source
Everyday Food, January/February 2003

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