shrimp and couscous salad

shrimp and couscous L-1

This is such an easy and quick dish that even a teenager can make it.


  1. When preparing, the ration between liquid and couscous is 1:1.  You can use water but I prefer low sodium chicken broth just to give the pasta some flavor.
  2. The pasta can be prepared in the microwave. Just figure out how long it takes for water to boil and that’s pretty much how long you set your microwave. And remember use a microwaveable bowl then add liquid and pasta, cover and cook.
  3. Don’t limit yourself with just the ingredients on this recipe. Other ingredients to add or substitute are salmon, pine nuts, and asparagus tips.  You can even use leftover rotisserie chicken just make sure you dice it.
  4. Each cup of uncooked couscous yields 2 cups cooked.
  5. This can be a make ahead dish. Just make sure it is stored in a tightly sealed container.

Serves: 6-8


  • 2 cups couscous
  • 2 cups low sodium chicken broth
  • 1 lb thawed and cooked salad shrimp (can be found in the frozen seafood section)
  • 2 cups grape tomatoes, sliced
  • 2 2.5oz can sliced olives, drained
  • 4oz reduced fat crumbled feta cheese
  • 1/2 cup chopped parsley
  • 5 Tbsp Extra Virgin Olive Oil
  • 3 Tbsp fresh lemon juice
  • Salt
  • Pepper


Bring chicken broth to a boil. Remove from heat and stir in couscous then cover for 5 minutes. Transfer couscous in a large bowl and let it cool for 5-10 minutes. In a small bowl, whisk together EVOO and lemon juice. Season with salt and pepper.  Drizzle dressing on couscous and stir.  Toss in shrimp, tomatoes, olives, feta cheese and parsley. Season with salt and pepper if needed. Cover and chill in the refrigerator for 30 minutes before serving.


carne asada tacos

carne asada tacos made from skirt steak with chimichurri and diced tomatoes and onions

Tired of the typical ground beef or shredded beef Tacos? How about something different – Carne Asada.


  1. If Skirt Steak is too expensive, use Flap Steak.
  2. Don’t marinate for more than an hour as the acid from the lime can start “cooking” the meat.  Needless to say, this dish can be ready in less than 1 hour depending on how long you marinate.
  3. Corn tortillas are what tacos are traditionally served with but if you prefer flour, go for it.
  4. Be creative with other fillings you use. Don’t limit yourself with tomatoes and cheese. Radish adds a great flavor to these tacos. I love some chimichurri with my steak tacos.
  5. This recipe is good for up to 20 tacos, just depending on how much you use for filling.


  • 1 small onion quartered
  • 1 bunch cilantro chopped with no stems
  • 1 1/2 Tbsp fresh lime juice, about 2 limes
  • 1 Tbsp Adobo seasoning
  • 3 Tbsp canola oil
  • 2 lbs skirt steak
  • 20 corn tortillas


Combine first 5 ingredients in a food processor and puree to create a marinade. Marinate steak in the refrigerator for 30 minutes to up to 1 hour.  Pre-heat grill to medium. Grill each side for 6 minutes, flipping every 3 minutes to prevent charring.  Remove from grill and let steak sit under a tent cover for 10 minutes before slicing.  Serve on individual tortillas.


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