Couscous and Shrimp Pesto Salad
with Parmesan Cheese
Couscous, shrimp and red bell pepper tossed with a basil pesto and served with a sprinkling of Parmesan cheese.
1 (6-ounce) package 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 (8-ounce) package frozen precooked shrimp, cleaned, thawed
1 red bell pepper, chopped into 1/2 inch pieces
Wisconsin freshly grated Parmesan cheese
- 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.
Makes 6 servings.
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.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.