Xiao Wan's Spring Couscous Salad

This is a killer dish... especially when the weather gets warmer. Whether you are a fan of couscous, or not, give it a try. If you want to go vegetarian, leave the shrimp out.


Ingredients:

• 15 medium size shrimp, poached
• 3 1/4 cups water*
• 2 tablespoons olive oil
  
• 3 cups Tri-color couscous or regular couscous
  
• 1/3 cup olive oil
• 2-3 lime or lemon wedges
  
• 1 small red onion, finely chopped
• 1 medium size cucumber, chopped
• 2-3 sprigs rosemary
  
• approximately 15-18 cherry tomatoes, cut each into halves
  
• 2 medium size fresh jalapeno peppers, finely chopped with seeds all removed
  
• 1 medium size ripe avocado , chopped
  
• 1/2 cup fresh cilantro,finely chopped
• 2-3 scallion, finely chopped
  
• salt, paprika, and ground black pepper

Optional Spicy Mayo:**

• 2 tbsp Mayonnaise
• 4 tsp Sriracha Sauce
• A few drops of Sesame Oil
• A pinch of ground Black Pepper

-- Mix Spicy Mayo ingredients together in a bowl. You can apply it by placing in a plastic sandwich bag and cutting a tiny piece of the bottom corner off.

* Make sure you have enough water for the couscous... you don't want it painfully dry.
** One of Xiao Wan's guilty pleasures.

Directions:

In a pot, bring the water to a boil and add the couscous. Remove from heat, cover, let sit for about five minutes, then fluff with a fork. In a large frying pan, on high heat, add olive oil. Quickly cook the rosemary for less than 1 minute, turn the heat off, immediately add half of the onions to the cooling pan, and stir until coated with olive oil. Add shrimp, remaining onions, jalapeno pepper, cherry tomatoes, cucumber, scallion, cilantro, salt (to your taste), pinch of paprika and black pepper. Toss the mixture well in the same pan.

Finally, place the couscous salad on a serving plate, arrange avocado on top, and squeeze fresh lime or lemon to finish it off. If you made the spicy mayo, drizzle it over the couscous. This salad is great at room temperature, served as a side-dish or a meal, and should serve 4-5 people. Enjoy!