Protein Swap | Catalonian Shrimp Couscous Salad
with Smoky Roasted Red Pepper Dip
Cooking time
10 minutes
Servings
2/4
Calories
630 /serving
This 10-minute meal is a winter picnic. Shrimp gets brushed with roasted red pepper spread, and comes out crisped and moist. It boards a lush couscous salad studded with cukes and cabbage. Flecked with smoky Spanish paprika, the mayo dip is delish.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Cucumbers
- 150g Shredded cabbage
- 45ml Cold-pressed Italian vinaigrette
- 100g Couscous
- 15ml Ajvar (roasted red pepper spread)
- 60ml Mayonnaise
- 7g Catalonia & Beyond spices (coriander, smoked paprika, salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid, black pepper)
Contains: Eggs • Shrimp • Wheat
You will need:
Basting brush
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Air fryer
Total Fat
36 g
Saturated Fat
4 g
Sodium
1480 mg
Total Carb
50 g
Sugars
8 g
Protein
28 g
Fibre
6 g
Preparation
Fry the salmon
- Preheat the air fryer to 400°F. Lightly oil the basket.
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- Pat the salmon* dry and rub with a drizzle of oil; season with ½ the spices and S&P.
- Brush with ½ the ajvar.
- Place in the air fryer and fry, 4 to 6 min., until browned and cooked as desired.
Cook the couscous
- Meanwhile, in a large bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min.
- Fluff the couscous.
Start the salad
- Meanwhile, thinly slice the cucumbers crosswise.
- In a medium bowl, combine the cucumbers, cabbage, vinaigrette and S&P.
Make the smoky dip
- In a small bowl, combine the mayo, remaining ajvar and spices, and S&P.
Finish the salad & serve
- To the bowl of salad, add the couscous; toss well.
- Divide the salad between your plates.
- Top with the salmon and a dollop of the smoky dip.
- Serve the remaining smoky dip on the side. Bon appétit!
Healthy starts here.
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
