The great thing about couscous is that it can be prepared and eaten in a variety of ways. It can also be served with a variety of other dishes such as meat or vegetables, eaten hot or cold, as a side, and even on its own. This recipe takes flavorful fresh vegetables, mixes it with plain couscous, and then tossed with a lemon-based dressing. Together, the infusion of colors and tastes make a great cold salad that can be enjoyed as a side to any meal, or simply on its own.

Cold Couscous Salad

Ingredients:

• 1 cup of (quick cooking) couscous
• 1 cucumber (chopped into little pieces)
• 1 can of corn or 2 fresh corn cobs cooked and cut to get individual kernels
• 5 ripe tomatoes (chopped)
• 1 small package of frozen shrimp or fresh shrimp if available (cooked; see cooking instructions below) Optional
• 1/2 cup to 1 cup of fresh Parsely (chopped finely)
• 1/2 cup to 1 cup of fresh Basil (chopped finely)
• 1 lemon (juice of)
• 1 teaspoon of Dijon mustard
• 1 teaspoon of oregano
• 1 cup of extra virgin olive oil
• 1 teaspoon of balsamic vinegar
• salt and pepper (for taste)

Directions:

1. In a small to medium sized pot, bring water to a boil and add couscous. Turn off burner and allow the couscous to remain in hot water for 5 minutes. The couscous will absorb all of the water. Once this is done, fluff the couscous with a fork so it doesn't stick together. Alternatively, follow the cooking instructions on the couscous being used, as they differ. Make sure the couscous cools completely.
2. In a non-stick pan, drizzle a bit of olive oil and turn heat up to medium-high. Place frozen (or fresh) shrimp in pan with some salt and pepper. Cook until shrimp are done. About 20 minutes. Set aside.
3. In a large salad bowl, combine chopped cucumber, corn, chopped ripe tomatoes, cooked shrimp, chopped basil, and pasley. Mix well.
4. In a separate small bowl, mix the dressing. Combine olive oil, lemon juice, balsamic vinegar, Dijon mustard, oregano, salt and pepper. Mix well with a small whisk or fork. The dressing will have somewhat of a thick consistency to it.
5. Once the couscous is completely cooled, fluff it one more time with a fork and add it to the bowl of mixed vegetables.
6. Pour the dressing overtop and mix well until all ingredients are well coated.
7. Cover with plastic wrap and refrigerate for at least 1 hour before serving.

Entertaining or hosting a dinner party? Place a scoop of couscous on a bed of a radicchio leaf. The combination of colors in the couscous overtop the rich red and white colors of the radicchio leaf will taste and look great when serving it to guests.

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