Cajun Shrimp and Pearl Couscous Salad

Informations supplémentaires

35 min. | 533 kcal | easy | Family | Printable version

1. Cook the couscous Bring a pot of salted water to a boil. Add the cosucous and cook for 5-6 minutes. Drain, rinse with cold water and place in a bowl.

2. Cook the corn In a pan, over high heat, grill the corn on the cob for 10-12 minutes, turning it a few times so that it is well grilled on all sides.

3. Setup Chop the green onions. Zest the lemon and cut it in half. Cut the cherry tomatoes in half. Slice the radishes. Once the corn is cooked, cut the cobs to keep only the corn kernels.

4. Cook the shrimp In a pan over medium-high heat, add a drizzle of olive oil. Add the shrimps, the spices and cook for 3-5 minutes or until they're fully cooked. It is possible to choose other spices for the children's portion.

5. Make the sauce In a bowl, combine the yogurt, the lemon zest, the juice of half a lemon and the green onions . Add salt, pepper and mix well. In another bowl, combine the couscous, the cherry tomatoes, the radish, the corn and the arugula.

6. Plate your dish Garnish the couscous salad with the shrimp and the sauce. Bon appétit!

250gShrimps

140gPearl Couscous

1unitGreek Yogourt 2%

2unitRadishes

2unitGreen Onion(s)

200gCherry Tomatoes

30gArugula

1unitLemon

8gCajun Spice Mix

1unitCorn Cob(s)

What you need Pot, Strainer, Bowls, Pan.

533 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 76g

25%

fat 11g

17%

cholesterol 161mg

54%

fiber 6g

24%

protein 35g

saturated 2g

10%

sodium 752mg

31%

sugar 10g

trans 0g