Greek Shrimp and Couscous Salad
Toasted French Bread with Dipping Oil
Ingredients
- 1 (8.8-oz) pkg Israeli (pearl) couscous
- 1½ lb peeled and deveined, large raw shrimp
- 1 Tbsp Greek seasoning
- 2 Tbsp olive oil
- 1 head romaine lettuce, chopped
- 1 English cucumber, chopped
- 1 pint grape tomatoes, halved
- 1 (4-oz) pkg crumbled feta cheese
- 1 cup vinaigrette dressing
Instructions
- Cook couscous according to package directions; spoon into a large bowl to cool slightly.
- Toss shrimp with Greek seasoning. Cook shrimp in hot oil in a large nonstick skillet over medium-high heat until shrimp turn pink. Add to couscous along with romaine, cucumber, tomatoes, feta, and dressing; toss. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (16-oz) loaf French bread
- ¼ cup olive oil
- 1 tsp Italian seasoning
- 1 tsp garlic salt
Side Dish Instructions
- Preheat oven to 400°F. Bake bread directly on oven rack 10 minutes; slice.
- Combine oil, seasoning, and garlic salt in a shallow bowl. Serve hot bread with flavored oil for dipping.
Budget Friendly Meal Plan
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