Lemony Shrimp and Couscous Salad with Warm Vegetables

Name: Lemony Shrimp and Couscous Salad with Warm Vegetables
Ingredients: 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)

sunbasket.com

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.

View full recipe on sunbasket.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.

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Ingredients

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)