In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Lemony shrimp and couscous salad with warm vegetables
Dairy-Free, Soy-Free, Pescatarian, <600 Calories
2 Servings, 600 Calories/Serving
30–45 Minutes
A make-ahead marvel, this veggie, shellfish, and couscous salad tastes equally delicious fresh off the stove as it does packed cold for tomorrow’s lunch.
In your bag
- ½ cup whole wheat couscous
- 1 organic red onion
- Sunbasket quick-pickle brine (apple cider vinegar - honey)
- 1 organic zucchini or other summer squash
- ¼ pound organic green beans
- 3 ounces organic grape or cherry tomatoes
- Shellfish options:
- 8 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- 10 ounces wild sea scallops
- 4 or 5 sprigs organic fresh dill
- Sunbasket Mediterranean lemon vinaigrette (extra virgin olive oil - lemon juice - garlic - kosher salt - lemon zest - black pepper - dried oregano)
Nutrition per serving
Calories 600, Total Fat 31g (40% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 330mg (14% DV), Total Carb. 63g (23% DV), Fiber 6g (21% DV), Total Sugars 19g (Incl. 9g Added Sugars, 18% DV), Protein 22g
Contains:
Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Cook the couscous
In a medium sauce pot, bring ¾ cup [1½ cups] lightly salted water to a boil with 1 tablespoon butter if using. Stir in the couscous and remove from the heat. Cover and let stand until the couscous is tender and the liquid is absorbed, 6 to 8 minutes. Fluff with a fork, transfer to a large bowl, and refrigerate until cool.
While the couscous is cooking and cooling, pickle the onion and prepare the vegetables.
2
Make the quick-pickled onion
- Peel and thinly slice the onion.
3
Prep and cook the vegetables
- Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Trim the stem ends from the green beans if needed; cut the beans into 1-inch lengths.
- Cut the tomatoes in half.
4
Prep and cook the shellfish
- Rinse the shellfish, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over high heat until hot but not smoking.
Shrimp:
Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate.
Scallops:
Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.
While the shellfish cooks, prepare the garnish.
5
Prep the garnish; assemble the salad
- Coarsely chop the dill.
To the bowl with the couscous and vegetables, stir in the shellfish and Mediterranean lemon vinaigrette. Season to taste with salt and pepper.
Serve
Kids Can!
- Measure the water for the couscous.
- Time the couscous.
- Assemble the salad.
- Add the garnishes.