Shrimp Israeli Couscous Salad

Roasted shrimp is tossed with Israeli couscous, goat cheese, arugula, pine nuts and a zippy lemon vinaigrette for the perfect summer meal

Category Light Meals

1 1/2 cups isralei couscous

1/2 lb large (16-20 ct.) shrimp, peeled and deveined

2 tbsp. + 2 tsp. olive oil

3 cups arugula

1/2 cup toasted pine nuts (toast in a small skillet over a medium heat until fragrant)

4 oz. goat cheese, crumbled

1/2 cup julienne radish

1/4 cup lemon juice

2 tsp. honey

2 tsp. dijon mustard

1/4 tsp. salt

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