Yesterday I shared my CIC creation with you. Well, I made it over a week ago, JUST in case it didn't turn out I had time to come up with something else.
We loved it!
I love it so much that I made more of the dressing and served it with shrimp. As a little dipping sauce, it was great!
This recipe is similar to a previous one, as far as how I cooked the shrimp:
crispy shrimp with Asian dipping sauce
Shrimp with Wasabi dipping sauce
1 lb shrimp
2 TBSP oil
3 TBSP flour
1 TBSP cornstarch
In a bowl mix your flour and cornstarch, heat the oil in a pan. Dip the shrimp, shake off the excess and saute for about 3 minutes until done. They will turn pink and curl up. Do NOT over cook or they will be chewy.
Wasabi Dressing (see yesterday's post)
1 cup chicken broth
3/4 cup pearl couscous
Bring the broth to a boil and pour in the couscous. Turn off the heat and cover. Allow to sit until the liquid soaks up. About 5 minutes.
While this is going on, dice up:
1 cup tomatoes
zest 1 lemon
2 green onions
1/2 cup diced yellow or orange sweet peppers
Stir the vegetables in with the couscous along with 1/2 tsp celery seed and 1 TBSP dried parsley flakes.
In a separate bowl, prepare the dressing for the salad.
3 TBSP balsamic vinegar
1 TBSP olive oil
1 TBSP Dijon mustard
1/2 tsp lemon rind
1/4 tsp pepper
Blend well, pour and stir into the couscous salad. Serve warm or chilled.