Fish

Shrimp, Vidalia Onion, and Couscous Salad is for Salad.

Shrimp, Vidalia Onion, and Couscous Salad takes 15 minutes to prepare.

Shrimp, Vidalia Onion, and Couscous Salad takes 20 minutes to cook.

Shrimp, Vidalia Onion, and Couscous Salad makes 8 servings.

The ingredients for Shrimp, Vidalia Onion, and Couscous Salad are:

1 pound medium shrimp (31 to 35 count)
1/4 teaspoon saffron mixed with 1/3 cup white wine, Chicken Stock or clam juice.
One 10-ounce package of couscous (about 1 2/3 cups)
1 cup Sweet Onion chopped
15-Ounce can Chickpeas, rinsed and drained
1 Jalapeno seeded and Minced
1 Medium Tomato, diced
1/2 cup fresh mint and parsley chopped
1/4 cup extra-virgin olive oil
2 Tablespoons lemon juice
Kosher salt & ground pepper to taste

Here is how you make Shrimp, Vidalia Onion, and Couscous Salad:

1. Bring 1 quart water to a boil. Add shrimp and cook 5 minutes. Skim off any scum, remove shrimp with a slotted spoon and cool. Save 2 cups of the shrimp cooking water.2. While shrimp are cooling add wine/saffrom mixture to the 2 cups reserved chrimp water. Use this lizuid to cook the couscous. (If package calls for more or less liquid. adjust accordinly.) Cool couscous, fluff on occasion.3. Peel and devein shrimp, if needed and put in a large bowl with onion, chickpeas, jalapeno, tomato, and mint /parsley mixture.4. Combine olive oil, lemon juice, and pour over couscous mixture. Toss well and adjust seasonings as needed. Chill until ready to serve. Can add Romaine or other lettuce to garnish spooned out salad.Number of Servings: 8Recipe submitted by SparkPeople user DONNA0808.

The nutritional information for Shrimp, Vidalia Onion, and Couscous Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 335.5

• Total Fat: 15.2 g
• Cholesterol: 24.7 mg
• Sodium: 215.8 mg
• Total Carbs: 40.9 g
• Dietary Fiber: 4.6 g
• Protein: 10.2 g