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 😉 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!
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! 🙂
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!