Couscous Salad with Shrimp, Zucchini, Corn, and Feta
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
What to bring to your next cookout: This summer veg couscous salad that gets its salty kick from feta.
Ingredients
1 c. couscous
1 lb. medium shrimp, peeled and deveined
4 ears corn, kernels stripped
1 zucchini, cut into half moons
1/2 c. crumbled feta
1 c. parsley leaves
1 c. basil leaves
1/4 c. extra-virgin olive oil, plus 1 tbsp.
Juice of 1 large lemon
kosher salt
Instructions
Place couscous in a large heatproof bowl and add 1 cup boiling water and season with salt and pepper. Cover, let sit for 5 minutes, then fluff with a fork.
Meanwhile, make sauce: In a food processor, combine herbs, remaining oil, and lemon juice. Season with salt.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook shrimp until opaque, 4 to 6 minutes. Add to couscous along with corn, zucchini, feta, and herb sauce.
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