Made using Israeli couscous, the round, steamed pasta also know as Ptitim, juicy shrimp, bell peppers, green onion, tomatoes, zucchini, olives and basil tossed in an easy lemon dressing.
OPTIONAL STEP: Add olive oil to a medium-sized saucepan over medium-high heat. Add the couscous and cook, stirring occasionally, for about 3-4 minutes or until fragrant and lightly toasted OR go directly to Step 2.
In a medium-sized saucepan, bring water to a boil. Add couscous, stir and simmer for 8-10 minutes covered, or until the liquid is evaporated and the couscous is tender. Fluff and set aside to cool.
While couscous steams, clean shrimp, chop vegetables and basil.
Over medium heat lightly toast the pine nuts in a small fry pan. Salt and set aside.
In a small bowl whisk together the dressing or add to a jar, seal and shake to mix.
In a large bowl add the cooled couscous, shrimp, chopped vegetables, pine nuts and salad dressing. Season to taste.
Cover and chill for at least one hour. Toss to mix before serving and drizzle with balsamic reduction and parmesan cheese.
Notes
If using raw shrimp, cook in water: add 1 lb shrimp (with or without shells) and 1 teaspoon kosher salt to 3 quarts boiling water. Reduce heat and simmer, uncovered, for 1 to 3 minutes or until the shrimp turns pink.