Salad Recipe: Couscous and Shrimp Pesto Salad with Parmesan Cheese

Couscous and Shrimp Pesto Salad with Parmesan Cheese

Ingredients:

• 1 (6-ounce) package couscous mix
• 1 cup packed fresh basil
• 1/4 pine nuts or walnuts, toasted
• 1/4 cup (3/4 ounce) grated Wisconsin Parmesan cheese
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (8-ounce) package frozen precooked shrimp, cleaned, thawed
• 1 red bell pepper, chopped into 1/2 inch pieces
• Lemon wedges
• Wisconsin Parmesan cheese, grated

Procedures:

1. In a medium saucepan, prepare couscous according to package directions, omitting olive oil. Fluff prepared couscous lightly with a fork; cool, uncovered, for 10 minutes.
2. Meanwhile, in a food processor or blender, combine basil, nuts, cheese, olive oil and garlic; process for 1 minute or until smooth.
3. In a large bowl, combine prepared couscous and pesto, tossing to coat evenly. Gently stir in shrimp and bell pepper. Cover; chill at least 2 hours before serving.
4. Serve with lemon wedges and additional cheese, if desired.

Makes 6 servings.