couscous shrimp salad with basil and capers
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.