Shrimp Salad and Couscous

 This recipe presented itself very unexpectedly. It was late, I was hungry, and I wanted to use up leftover vegetables before they spoiled. So I tossed together diced avocado, tomatoes, cucumbers, a bit of onion, and lemon juice. I served it with fresh shrimp and couscous... and wow.

The flavours, textures, and colours blended beautifully! And sure, perhaps this recipe isn't the most accurate, but honestly just do it. Especially if you just want a quick dinner. AND it is portioned for one, so if you are by yourself you can whip it up in no time at all. Or double/triple if you're feeding others. Yum!

It's simple, quick, and easy. Let your ingredients do the talking, and forget about the spices. At least for today!

Shrimp Salad and Couscous


- cherry tomatoes, cut in quarters (about 1/2 cup)
- 1 small english cucumber, cut in bite-size pieces
- 1/2 small yellow onion, diced (about 1/4 cup)
- juice of half a lemon
- one serving of fresh, cooked shrimp (I bought a bag of frozen ones, and then just defrosted them in cold water)
- one serving of prepared couscous


- mix together the vegetables and lemon juice. Serve on top of the prepared couscous, and then add the shrimps as the final touch. Voila!

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Keep the pot simmeringwith Cocoa Bean, The Vegetable!

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