Quick Couscous & Shrimp Salad with roasted pepitas

Recently I was invited by an awesome group of ladies to contribute to a ladies only cooking challenge. We had to come up with a healthy recipe with only ten ingredients (salt & pepper, cooking oil did not count)
Here is my contribution! Enjoy!

 

Quick Couscous & Shrimp Salad with roasted pepitas

3/4 cup of Pearl Couscous
1 c of chicken broth
1 1/2 cups of spinach
12-15 shrimps cooked, cleaned and deveined
1/4 cups of black beans(no salt added)
3/4 cups of grape tomatoes sliced in half
3/4 cups of Vinaigrette
1 cup of feta cheese
¼ cup of roasted pepitas
salt and pepper to taste

Instructions:
Cook couscous in the chicken broth for 10 minutes.
Cook Shrimp with ¼ cups of the vinaigrette. Set aside, do not drain.
Put Couscous, spinach, black beans, tomatoes, ½ cup of the feta cheese, the rest of the vinaigrette, salt & pepper in a pan at medium heat.
Cook until spinach is wilted. Plate and sprinkle with remaining cheese and pepitas!
Enjoy!

 

 

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Hungry Traveling Mama

Lola is a Food and Travel Photographer that has a passion for sharing her experiences with the world and food through her love of photography. She was born and raised in Puerto Rico, spent the majority of her adult life in Texas, but recently she relocated to the PNW. She is a mother of two, and is
married to a member of the Armed Forces. When she is not on the road trying the local eateries, she is at home creating recipes, reading a good book, or indulging in true crime shows.

Find me on: Web | Instagram | Facebook

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2 Comments

    • hungrytravelingmama
      Author
      March 1, 2018 / 8:02 pm

      Thank you for the feedback!

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