So that you could be making ready Shrimp Couscous Salad recipes for your loved ones but this ideas may be helpful.
By no means cook dinner this stuff in an Air Fryer
In the previous few years, Air Fryers have develop into highly regarded as well as a vital kitchen appliance. Primarily an amped-up countertop convection oven, it is quite regularly advisable by cooking consultants to arrange frozen meals, bake cookies, and even fry bacon, chicken and different meats. Air frying is healthier than frying in oil. It cuts energy by 70% to 80% and has loads much less fat. This cooking technique might also lower down on some of the other dangerous results of oil frying.
Before you jump to Shrimp Couscous Salad recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with The Right Foods.
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We hope you got benefit from reading it, now let’s go back to shrimp couscous salad recipe. To make shrimp couscous salad you only need 10 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Shrimp Couscous Salad:
- Provide 4 tbsp Olive oil or Sunflower oil
- Prepare 100 grams Baby Marrows ( sliced )
- Take 1 clove Garlic ( finely chopped )
- Get 1 tsp Curry powder
- Take 1 1/2 cup Quick-cooking Couscous
- You need 300 grams Medium uncooked, peeled and deveined Shrimps ( thawed )
- Get 3 Ripe plum tomatoes ( diced )
- Take 2 tbsp Parsley ( chopped )
- Use 1 tbsp Red wine vinegar
- Take 1 Salt and Ground Black pepper to taste
Steps to make Shrimp Couscous Salad:
- In a large frying pan, heat 2 teaspoons of the oil over moderate heat. Add the baby marrows and saute for 4 minutes until soft. Add the garlic and curry powder and cook for 1 minute
- Add the stock to the frying pan with the baby marrows and bring to the boil. Stir in the couscous, cover and remove the frying pan from the heat. Let the couscous stand for about 10 minutes until it softens and absorbs all of the liquid
- Meanwhile, in a large saucepan, bring 5cm of water to the boil over high heat. Drop the shrimps into the boiling water and cook for about 1 minute until they are pink and firm. drain.
- In a large bowl, combined the shrimps, tomatoes, parsley,vinegar and the remaining 2 tablespoons of oil. Stir in the couscous mixture, separating the grains with a fork. Season to taste with salt and pepper. Serve the salad warm or cover and refrigerate until ready to serve
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