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Recipe BoxHow to Cook and Email ClassBreakfast Lunch and DinnerFastest and Cheap RecipesCrockpot RecipesEasiest and Healthy RecipesFive Ingredients or LessRecipes by IngredientEveryday and Weekend MenusCourse by Course RecipesMake Ahead and OAMCSeasonal RecipesEntertaining and FavoritesKitchen ReferenceAppliance Information | 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 Tex Mex Couscous SaladThis 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:
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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