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Grilled Shrimp & Couscous Salad

Grilled Shrimp & Couscous Salad
 
Yield:
24 side-dish servings, 1 cup each

Ingredients

Ingredients Weights Measures
uncooked extra-large shrimp (16 to 20 count), peeled, deveined 3 lb. 48 each
kosher salt - 3/4 tsp.
couscous, Israeli or plain, cooked 7 lb. + 14 oz. 1-1/8 gal.
sliced almonds, toasted 9 oz. 3 cups
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 24 oz. 3 cups
scallions, minced 6 oz. 1-1/2 cups
red onions, minced 3 oz. 1-1/8 cups
fresh cilantro, roughly chopped - 3/4 cup
fresh lemon juice 6 fl oz 3/4 cup
fresh tarragon, chopped - 2 Tbsp.
ground sumac - 1 Tbsp.
ground black pepper - 3/4 tsp.

Directions

BUTTERFLY shrimp; season with salt. Grill on medium-high heat until shrimp turn pink.

CHOP shrimp into 3/8-inch pieces; place in large bowl. Add next 6 ingredients; mix lightly until evenly coated in mayo. Stir in remaining ingredients.

Kraft Kitchens Tips

Make Ahead
Salad can be prepared ahead of time. Refrigerate up to 1 hour before serving.
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Nutritional Information

Nutrition Information

Calories
 380
Total fat
 14 g
Saturated fat
 1.5 g
Cholesterol
 125 mg
Sodium
 790 mg
Carbohydrate
 42 g
Dietary fiber
 4 g
Sugars
 2 g
Protein
 21 g
Vitamin A
 8 %DV
Vitamin C
 8 %DV
Calcium
 10 %DV
Iron
 8 %DV