Recipes/ Starters

Couscous salad with lemonzest coated shrimp

Couscous salad with lemonzest coated shrimp

Blazing hot, it’s here… it’s suddenly summer… and this a couple of weeks ago, at the end of july finally we hit the 30 °C mark. Not that I’m a fan of too high a temperature, but IT’S SUMMER! It’s supposed to be hot, I want it to be hot. And now that we cleared this, on to the recipe. Obviously something that requires little standing in front of sizzling and boiling pots and something that can be eaten cold…


  • shrimp tail
  • cous cous
  • vegetable stock
  • lemon zest
  • sultanas
  • sundried tomatoes
  • fresh mint
  • lemon juice
  • olive oil
  • salt&pepper


  1. peel the srimps and but them in a bowl with the zest of a lemon and try to stick as much zest as possible and leave it;
  2. add a little bit of warm water, vinegar and olive oil and put the sundried tomatoes in, so that they suck up some of the liquid and then drain the excess liquid and chop them;
  3. bring to the boil the vegetable stock and pour it over the dry cous cous, easing it with a fork once the liquid has disappeared;
  4. chop the mint, add the sultanas and the sundried tomatoes to the cous cous and season to taste;
  5. in a pan, heat a little bit of olive oil and cook the shrimps, cut them and serve them on top of the cous cous.

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