2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carriy many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
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and more.....













Orange Scented Couscous Salad with Almonds, Cilantro, Cucumbers and Grilled Shrimp
 
  • A bright and zesty cold salad for hot summmer entertaining
  • This salad can and should be made ahead and chilled.

    NOW TO THE KITCHEN…

Ingredients
  • 2 pounds raw peeled shrimp-grilled (use 26/30 count shrimp) Mix 3 tablespoons smoked paprika, 1 teaspoon salt and 1 teaspoon black pepper. Use this to coat the shrimp. On a hot grill cook shrimp for about 2 minutes per side. Set aside to cool.
  • 2 cups orange juice-divided
  • 1 cup water
  • 2 teaspoons salt-divided
  • 2 teaspoons ground cumin
  • 1/2 teaspoon black pepper-divided
  • 2 cups uncooked couscous
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup almonds-toasted
  • 2 cups chopped cucumber
  • 2/3 cup chopped red onion
  • 6 to 8 tablespoons chopped cilantro
  • 2 tablespoons fresh lime juice
  • 4 teaspoons dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic-pressed
       


Directions
  • Combine 1 1/2 cups orange juice, water, 1 teaspoon salt, cumin, and 1/4 teaspoon black pepper in a saucepan,bring to a boil. Remove from heat, stir in couscous, cover and let stand for 5 minutes, then flufff with fork. Put couscous in a large bowl. Add cranberries, almonds, cucumber, onion, and cilantro. Stir in grilled shrimp.
  • Dressing: Combine remaining 1/2 cup orange juice,1 teaspoon salt, 1/4 teaspoon black pepper, lime juice, garlic, and mustard. Stir with whisk. Add olive oil slowly while continuing to whisk. Pour over salad and toss.
  • Serves 6 to 8 people
Dirk's Fish and Gourmet Shop © 2004