Tandoori Shrimp and Couscous Salad

• Peeled, deveined shrimp
• Pearl Couscous (1 cup, uncooked
• Mixed greens
• Cucumbers
• Cherry Tomatoes
• 2 cups Cilantro
• 1 tsp minced garlic
• ¼ cup Lime juice
• 2 tbsp Honey or Maple syrup
• 1 scoop Tandoori spice blend
• ½ cup Olive oil

1. Prepare the ingredients.
2. Cut the cucumbers into small dice.
3. Cut the cherry tomatoes into halves.
4. Wash and peel the Cilantro off the stems.
5. Juice 2-3 Limes for ¼ cup for juice / use bottled lime juice.

Cook the couscous

6. For a cup of uncooked couscous, you will need about 1 ½ cups of water.
7. Bring water to a boil.
8. Add couscous and salt, return to a boil.
9. Reduce heat to a simmer, cover, and cook until tender ~15 minutes.
10. Drain off any remaining water if there is any remaining.
11. Add a small amount of olive oil and toss, to prevent sticking.
12. Set aside to cool for assembly at the end.

Sear the shrimp

13. Season the shrimp with salt, our Tasty Tandoori Spice blend and bit of olive oil.
14. Heat 2 tbsp of olive oil in a skillet over medium high heat.
15. Add shrimp and sear 3-4 minutes per side until crispy edges are forming and are cooked through.
16. Remove from heat and set aside for assembly.

Cilantro lime dressing

17. Add all your dressing ingredients into a magic bullet or food processor.
18. Blitz in pulses until cilantro is minced thoroughly but with flecks still visible.