Sassool Recipe Challenge

Exciting news! Sassool in Cary is launching a new grocery section to their store and are holding a challenge to kick off the grand opening, which I gladly took them up on. I got a $25 gift card to spend on at least three items from the grocery section. Then, I had to come up with a recipe using those three ingredients. Sassool will be preparing the dish based off of this blog post. They will choose a winner whose dish will be featured at Sassool throughout the month of January! The winner is announced December 28th. Wish me luck, and give the recipe a try for yourself! 

Shrimp Couscous Salad

Shrimp Couscous Salad

Ingredients:

12oz medium uncooked, peeled and deveined, tail-off shrimp

2/3 cup Dari couscous

3 cups water

½ cup and 2 tbs Greek extra virgin olive oil

½ cup of Zergüt roasted red pepper, small diced

½ cup red onion, small diced

1 cup English cucumber, small diced

1 cup cherry tomato medley, quartered

2 tbs white wine vinegar

1 ½ lemon, juiced

Zest of 1 lemon

1 ½ tsp Dijon mustard

4 cloves garlic, minced

1 ½ oz fresh dill

1 block Kolios feta cheese, crumbled

Salt and pepper to taste

Recipe:

  1. Heat skillet over medium heat and add 1 tbs of extra virgin olive oil. Add shrimp, juice of half a lemon, salt and pepper to taste. Sautee until shrimp is fully cooked and remove from heat.
  2. Bring 3 cups of water and 1 tbs of extra virgin olive oil to a boil. Add 2/3 cup of couscous and simmer for 15-16 minutes or until tender. Remove from heat and strain.
  3. In a mixing bowl, combine 2 tbs of white wine vinegar, 1.5oz fresh dill, juice and zest of 1 lemon, 4 cloves of minced garlic, and 1 ½ tsp Dijon mustard. Slowly whisk in ½ cup of extra virgin olive oil to make the vinaigrette. Add salt and pepper to taste.
  4. In a large mixing bowl, add the couscous, shrimp, diced vegetables, and crumbled feta cheese. Dress with the vinaigrette and mix until well incorporated. Place in the refrigerator for at least one hour. Best served chilled.

Serves 4-6 people

Alexis Raynor works in the restaurant industry in downtown Raleigh and is obtaining a degree in Public Relations. She enjoys creating healthy, yet flavorful recipes at home and trying unique food everywhere she travels to. You can follow her adventures on Instagram @everyday.alexis.

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