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Grilled Shrimp Cous Cous Salad

Updated 7:45 PM EDT, Wed, May 26, 2010

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Grilled Shrimp Cous Cous Salad
Baby Arugula, Toasted Almonds and Lemon-Honey Vinaigrette
 
Yields 4 servings
 
For the Shrimp
12 shrimp, peeled and deveined

1 tbsp. lemon juice, fresh 1 tbsp. Extra virgin olive oil
s/p to taste
1 tbsp. parsley, chiffonade
 
Method:
Coat the shrimp in lemon, olive oil and s/p. Grill the shrimp approx 1-1 ½ minutes per side until cooked through. Toss with parsley and set aside.
 
For the cous cous
 
1 tbsp. grape seed oil
1 carrot, brunoise(small diced)
1 celery rib, brunoise
1 shallot, brunoise
1 sprig thyme
1 lb. Israeli cous cous, toasted
s/p to taste
water
 
Method
Heat a pan and add the grape seed oil. Add the mirepoix (carrot, celery and onion and sweat till tender. Add the dry toasted cous cous to the vegetables and toss to coat. Add the sprig of thyme and water to cover along with salt and pepper and cook for five minutes. Cover with foil and let stand for 10 minutes or until all the water is absorbed into the cous cous and it is tender. Adjust seasoning and set aside to cool down.
 
1lb. baby arugula, washed
1 oz. toasted almonds
¼ lb. muscat grapes, cut in half
1 pint mixed cherry tomatoes or grape tomatoes
3 oz. lemon honey vinaigrette
1 tbsp. mint, chiffonade
1 tbsp. parsley, chiffonade
 
For the Lemon-Honey Vinaigrette
1 oz. lemon juice
2 oz. extra virgin olive oil
½ oz. honey
s/p to taste
 
For the finished dish:
Combine the cous cous with the baby arugula, almonds, grapes, tomatoes herbs and vinaigrette. Adjust the seasoning. Plate and serve.

First Published: May 26, 2010 6:23 PM EDT
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