Arugula Salad with Couscous, Shrimp & Blackberries
This salad came together so quickly, using ingredients I already had in my fridge, freezer & pantry. Shrimp is a great option for a quick, easy protein, as they cook in just a few minutes. Blackberries add a hint of sweetness, while the arugula packs a peppery punch. Toss with an easy lemon-olive oil dressing, and you have a satisfying salad in less than 15 minutes.
Ingredients
1 5-ounce package arugula, washed & dried
1 pound shrimp, shelled & deveined
2-3 teaspoons avocado oil
1 cup couscous, uncooked
1/2 cup blackberries, halved
1/4 cup shelled pistachios
Feta, to taste
Dressing:
1/4 cup extra virgin olive oil
1 lemon, juiced
1/8 tsp dried basil
Salt & pepper, to taste
Instructions
Preheat oven to 400°F.
Cook your couscous per package instructions; set aside to cool slightly.
Toss shrimp in avocado oil, salt & pepper. Spread out on a parchment-lined cookie sheet (make sure they don’t overlap), and roast for 8-10 minutes.
Make your dressing: whisk together olive oil, lemon juice, basil, salt & pepper and set aside.
When shrimp & couscous are done, start assembling your salad: place arugula in a bowl, and top with cooked couscous, cooked shrimp, blackberries, pistachios and feta. Drizzle with dressing and serve.
RECIPE & PHOTOGRAPHY BY: BETHANY MITCHELL-LEGRO