Lemony shrimp and couscous salad with warm vegetables

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lemony shrimp and couscous salad with warm vegetables

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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 dressing (extra virgin olive oil - lemon juice - garlic - kosher salt - lemon zest - black pepper - dried oregano)
Chef's Tip

If you have any quick-pickled onions left over, cover and refrigerate them for up to 1 week. They make a great garnish for salads, sandwiches, eggs, and grain bowls.

Make It Ahead
Make the salad up to 1 day ahead. Let cool, then cover and refrigerate overnight. Enjoy cold or at room temperature.

Grill It

Prepare a medium-hot fire in a grill. Meanwhile, soak wooden skewers in water for 10 minutes, then thread the scallops onto the skewers, making sure the flat sides are facing the same way. Set the scallops on the grill directly over the heat and cook, turning once, until lightly charred and just opaque within, 2 to 5 minutes per side.

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

2-serving instructions (4-serving modifications in red)

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 cooks and cools, pickle the onion and prepare the vegetables.

2

Make the quick-pickled onion

  • Peel and thinly slice the onion.
In a small sauce pot, bring the quick-pickle brine and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, add the onion, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.

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.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the zucchini and green beans, season with salt and pepper, and cook, stirring occasionally, until just tender, 2 to 3 minutes. Stir in the tomatoes and cook until warmed through, about 1 minute. Remove from the heat and season to taste with salt and pepper. Remove the couscous from the refrigerator and stir in the vegetables. Wipe out the pan.

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 or jumbo 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 dressing. Season to taste with salt and pepper.

Serve

Transfer the couscous salad to individual bowls, garnish with the pickled onion and dill, and serve.
Kids Can!
  • Measure the water for the couscous.
  • Time the couscous.
  • Assemble the salad.
  • Add the garnishes.
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