02
December
2011
|
02:24 PM
America/New_York

Couscous and Shrimp Pesto Salad

  • 1 pkg. Near East Roasted Garlic and Olive Oil Couscous Mix
  • 1 cup firmly packed fresh basil
  • 1/4 cup toasted pine nuts or walnuts
  • 1/4 cup grated Parmesan cheese
  • 3 T. olive oil 2 cloves garlic, minced
  • 1 pkg. (8 oz.) frozen, precooked shrimp, thawed
  • 1 medium red bell pepper, chopped into 1/2 inch pieces
  • Lemon wedges, optional

 

  1. In medium saucepan, prepare couscous according to package directions, except omit olive oil. Fluff prepared couscous lightly with a fork; cook, uncovered, 10 minutes.
  2. Meanwhile, in food processor or blender container, combine basil, nuts, cheese, olive oil and garlic; process 1 minute or until smooth.
  3. In large bowl, combine prepared couscous and pesto sauce, tossing to coat evenly.
  4. Gently stir in shrimp and bell pepper. Cover; chill at least 2 hours before serving. Serve with lemon wedges and additional cheese, if desired.

6 servings