Lemony Shrimp and Couscous Salad with Warm Vegetables | Sunbasket

Name: Lemony Shrimp and Couscous Salad with Warm Vegetables | Sunbasket
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)

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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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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)