Recipe: Couscous salad with shrimp, tomato and bocconcini

Name: Recipe: Couscous salad with shrimp, tomato and bocconcini
Ingredients: 1 cup water; 1 cup uncooked couscous; 1/2 lb frozen cooked shrimp, thawed, peeled and deveined; 1-1/2 cups cherry or baby heirloom tomatoes, halved; 1/2 lb baby bocconcini balls; 1/2 cup chopped roasted red peppers packed in oil, plus 1/4 cup oil (reserved to use in dressing); 1/3 cup chopped fresh basil; Sea salt; freshly ground black pepper; Fresh basil leaves for garnish; 1 clove garlic, minced; 3 tbsp pesto; 1/4 cup reserved oil from roasted red peppers; 2-1/2 tbsp red wine vinegar; 2 tbsp freshly squeezed lemon juice; Zest of 1 lemon

www.styleathome.com

Fresh basil and garden tomatoes make this couscous salad perfect for summer!

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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 www.styleathome.com.

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Ingredients

1 cup water
1 cup uncooked couscous
1/2 lb frozen cooked shrimp, thawed, peeled and deveined
1-1/2 cups cherry or baby heirloom tomatoes, halved
1/2 lb baby bocconcini balls
1/2 cup chopped roasted red peppers packed in oil, plus 1/4 cup oil (reserved to use in dressing)
1/3 cup chopped fresh basil
Sea salt
freshly ground black pepper
Fresh basil leaves for garnish
1 clove garlic, minced
3 tbsp pesto
1/4 cup reserved oil from roasted red peppers
2-1/2 tbsp red wine vinegar
2 tbsp freshly squeezed lemon juice
Zest of 1 lemon