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Grilled Summer Salad with Couscous and Shrimp Recipe

   
 

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     Grilled Summer Salad with Couscous and Shrimp

Category   Salads - Soups - Sidedishes
Sub Category   Low-fat

Ingredients
4 to 5 shrimp per person, pealed with tails on
1 box favorite couscous, (pine nut works well)
4 asparagus spears per person
1/2 heirloom tomato per person
1/2 ear corn per person
mixed greens (arugala, etc.)
manchango cheese (for garnish)
 

Instructions
Cook couscous as per instructions. Grill all shrimp, corn, asparagus. For each serving, place handful of greens in bottom of pasta or salad bowl. Put approx. 1/4 cup couscous on greens, then top with more greens and corn (sliced from cob), cut asparagus, sliced tomato, and top with shaved manchango.
There is no dressing on this salad, however, you can also drizzle olive oil and salt and pepper on it.
This is a simple and fun starter salad or main dish salad. The couscous gives is a little more substance and a different twist on a salad.


Originally Submitted
6/8/2009





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