A perfect fresh and light meal on a hot day.
Couscous Salad with Shrimp
- 1 box couscous (I used toasted pine nut couscous)
- 1 frozen package shrimp (I used already cooked, tail off, but you could use uncooked to make the meal a little warmer)
- 1/2 cup chopped cucumber
- 1/2 cup sliced grape tomatoes
- 1/4 cup chopped celery
- 1 Tbs dried parsley
- 2 Tbs extra-virgin olive oil
- 1 Tbs lemon juice
- 1/2 bag fresh spinach
Prepare couscous according to box and let cool. In a large bowl, mix shrimp, veggies, couscous and parsley. Drizzle with olive oil and lemon juice, and combine. Serve over bed of spinach.