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Beth's Shrimp Couscous Salad: 4th of July Potluck Collab!

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Published on Jun 29, 2013

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This video is part of a multi-channel collaboration playlist for 4th of July! To see any of the playlist videos click on the links below!
1) Amy Castle's "Red, White, and Blue Quinoa Salad" http://vid.io/xHp
2) Cooking With Carolyn's "Beef Sirloin Kebobs" http://vid.io/xHr
3) SarahFit's "5 Best Skinny Cocktails" http://vid.io/xHx
4) CORAL's "Vegan BBQ" http://vid.io/xHb
5) Weelicious' "Red, White and Blue Parfaits" http://vid.io/xHh
6) Piggy Wolf Cuppycakes' "Caramel Popcorn" http://vid.io/xHm
7) Honeysuckle Catering's "Potato Salad" http://vid.io/xHa

BETH'S SHRIMP COUSCOUS SALAD
Serves 8

Ingredients:
1 lb (450 g) of shrimp tails on (frozen OK)
2 shallots, diced
1 tbsp (15 ml) olive oil
1 tsp (5 ml) garam masala
salt and pepper to taste
3 cups (543 g) of couscous, cooked according to package instructions
1 cup (150 g) of raisins
1 cup (150 g) of golden raisins
½ cup (75 g) of dried apricots, diced
1 cup sliced (150 g) raw almonds
1 can (225 g) of garbanzo beans, drained and rinsed well
½ cup (65 g) of fresh mint, chopped

Method:
In a large bowl, toss shrimp with garam masala, salt and pepper until well coated. Heat olive oil in a pan, sautee shallots until translucent, and then add shrimp. Cook until shrimp is pink and opaque. Set aside to cool

Cook couscous according to package instructions. Fluff with a fork and transfer to a mixing bowl. Add raisins, dried apricots, garbanzo beans, almonds and fresh mint. Toss and serve at room temperature. Or refrigerate until ready to serve.

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