Cous Cous Salad with Asparagus Pesto and Shrimp

I thought I’d show all of you a fun way to use my last two recipe postings as a healthy salad! I am always used to having left overs because I hate having guests over and not having enough food, so I always make a little extra ๐Ÿ˜‰ Here is a fun little recipe (and SO easy) that shows you one of many ways to use leftover Asparagus Pesto and Moroccan-Spiced Shrimp! My use of cous cous is a much healthier alternative to rice!

Enjoy! ๐Ÿ™‚


2 cups pearled (or Israeli) cous cous [the one shown below is the exact brand I used]

2.5 cups of hot water (or you can use a broth of your choice!)
1 cup of cherry tomatoes, halved
1-1.5 cups of Asparagus Pesto
2 cups of Moroccan-spiced shrimp (or any cooked shrimp)

Optional garnish: sliced almonds or pine nuts, for added crunch! ๐Ÿ™‚

Yields 6-8 generous servings


Bring 2.5 cups of water to a boil. Add in cous cous, turn down heat, cover the pot and simmer for 8-10 minutes until cous cous is cooked through.

Toss cous cous with asparagus pesto, spiced shrimp (you can also add regular boiled shrimp or store-bought cooked shrimp), and cherry tomatoes. Taste for seasonings and adjust salt and pepper as needed. Serve warm or you can make this ahead and serve as a cold salad!

2 thoughts on “Cous Cous Salad with Asparagus Pesto and Shrimp

  1. Priyanka – I made this recipe for dinner tonight and it was a hit! Thank your for the delicious idea.. especially loved the asparagus pesto ๐Ÿ™‚

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