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couscous shrimp salad with basil and capers

September 17, 2008

We had this today for lunch with grilled turkey and swiss sandwiches.  This is a variation of my friend’s Maureen’s salad, as mentioned here.  But I made a few changes.

Couscous Shrimp Salad with Basil and Capers

1 box couscous, prepared with chicken stock and olive oil
5 little tomatoes, quartered, salted, drained
2 green onions, chopped
a big chunk of feta, chopped up
1 small jar capers, drained
2 handfuls cooked peeled shrimp
1/3 cup torn fresh basil

1/2 cup olive oil
1 lemon zest and juice
salt and pepper
3 garlic cloves, minced

Mix everything together.  Serve cold.

It is the prettiest salad you can imagine – all yellow and pink and white.  The capers can also be replaced by sliced black olives – anything for a little salty kick.  It tastes good up to a day after preparation, but after that the couscous tends to dry out.

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