Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.

 

Couscous and Shrimp Pesto Salad with Parmesan Cheese

Servings: 6

Ingredients:

1 package (6 ounces) couscous mix
1 cup packed fresh basil
1/4 pine nuts or walnuts, toasted
1/4 cup (3/4 ounce) grated Wisconsin parmesan cheese
3 tablespoons olive oil
2 cloves garlic, minced
1 package (8 ounces) frozen precooked shrimp, cleaned, thawed
1 red bell pepper, chopped into 1/2 inch pieces
Lemon wedges
Wisconsin Parmesan cheese, grated

Cooking Directions:

In a medium saucepan, prepare couscous according to package directions, omitting olive oil. Fluff prepared couscous lightly with a fork; cool, uncovered, for 10 minutes.

Meanwhile, in a food processor or blender, combine basil, nuts, cheese, olive oil and garlic; process for 1 minute or until smooth. In a large bowl, combine prepared couscous and pesto, tossing to coat evenly. Gently stir in shrimp and bell pepper. Cover; chill at least 2 hours before serving. Serve with lemon wedges and additional cheese, if desired.

Note: To toast nuts, heat skillet over medium heat. Add nuts; shake skillet frequently until nuts are lightly browned.

Variation: For more flavor, use roasted garlic and olive oil couscous mix.

WHAT'S IN YOUR PANTRY
Enter the food name below and we'll give you a few ideas.

FIND CHEESE EXCHANGES
Can't find the cheese you want for your menu item? Enter the name of the cheese below and we'll help you find an exchange.