Salad with Shrimp and Feta
with giant couscous and fresh vegetables | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Giant couscous
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
100 g
Spinach
120 g
Shrimp
(Contains Crustaceans)
1 piece
[Persian] cucumber
1 piece
Bell pepper
10 g
Pumpkin seeds
(May be present Peanuts, Tree nuts, Sesame)
1 sachet(s)
Greek-style spice mix
50 g
Feta
(Contains Milk)
Not included in your delivery
3 tablespoon
Extra virgin olive oil
1 tablespoon
Red wine vinegar
1 tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
½ tablespoon
Sunflower oil
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the giant couscous for 12 - 14 minutes, covered, then drain and set aside.
- Heat a clean frying pan over high heat. Toast the pumpkin seeds until they start to pop. Remove them from the pan and set aside.
- Heat the sunflower oil in the same frying pan over medium-high heat.
- Fry the shrimp for 3 - 4 minutes until done, then remove from the pan and set aside.
- Dice the bell pepper and the cucumber.
- Roughly chop the spinach.
- In a small bowl, combine the extra virgin olive oil, honey, red wine vinegar, and Greek-style spice mix.
- Mix well and season with salt and pepper.
- Crumble the feta.
- Pour the dressing into two jars.
- Then add the ingredients to the jars in the following order: bell pepper, cucumber, giant couscous, spinach, shrimp, feta and pumpkin seeds (see Tip).
Tip: By following the above order, the ingredients will not get soggy. The salad will stay fresh for you to enjoy during the day or later that week!