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At a Glance
Prep Time : 15min
Cook Time : 10min
Course : Entree
Special : Easy, Few Ingredients, Quick
Type of Prep : Chill, Grill, Toss
Cuisine : Moraccan, Tex-Mex
Occasion : Cookout, Family Dinner
 
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Tex Mex Couscous Salad

From Linda Larsen,
Your Guide to Busy Cooks.
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This is what fusion cooking is all about; taking the best of different ethnic cuisines and combining them into a new recipe. As always, you can make this dish as spicy or mild as you like, depending on the ingredients you choose.

INGREDIENTS:

  • 1 pound medium shrimp, shelled and devined
  • 1 tablespoon chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1 (15 ounce) can black beans, rinsed
  • 1 red bell pepper, chopped
  • 1/2 cup diced red onion
  • 2 (6 ounce) pkgs. instant couscous
  • 1 chipotle chile in adobo sauce, drained and minced
  • 1 avocado, peeled and diced
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1/2 cup chunky salsa
  • 1/4 cup fresh chopped cilantro
  • 1/2 teaspoon salt
  • 3 cups mixed salad greens

PREPARATION:

In large bowl, place shrimp. In small bowl, combine chili powder, cumin, 1/2 tsp. salt, and pepper and mix well. Sprinkle over shrimp and toss to coat.

Cook shrimp either by brushing a dual contact grill with some olive oil and grilling the shrimp for 2-3 minutes, or heating olive oil in a pan and sauteing for 3-5 minutes until shrimp are curled and pink. Set aside.

In large bowl, combine black beans, red bell pepper, and onion and toss. Add shrimp and toss. Cook couscous along with diced chipotle chili according to package directions.

In small bowl combine 1/2 cup olive oil, lemon juice, salsa, cilantro, and 1/2 tsp. salt, and mix well. Add to black bean mixture along with couscous and toss gently. Just before serving, stir in diced avocado. You can chill this salad for 2-3 hours before serving, or serve immediately. Serve on mixed salad greens with sour cream, salsa, and guacamole.

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