In addition to being loaded with nutrients, dietary fiber and antioxidants, pears are considered to be a hypoallergenic fruit.
Pear & Shrimp Couscous Salad
• 2 ripe yet firm pears, peeled, cored, and diced
• 1 1/2 pounds raw medium shriimp
• 2 cups dry whole wheat couscous
• 3 cups low sodium vegetable broth
• 16 ounces pinto beans, drained
• 1 cup fresh cilantro, chopped
• 1 pound grape tomatoes, halved
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lime juice
• sea salt and freshly ground black pepper, to taste
• 1 clove garlic, minced
• 1 teaspoon ground coriander
• 1/2 cup scallions, sliced
• 2 tablespoons local honey
• 1 teaspoon Dijon mustard
1. For dressing: Combine oil, lime juice, salt, pepper, garlic, coriander, scallions, honey and mustard in blender. Set aside.
2. Cook couscous according to package directions, using vegetable broth for liquid. Cool slightly, then fluff with fork. In large bowl, toss together couscous, cilantro and beans. Set aside.
3. Coat large skillet with cooking spray and heat over medium-high. Add shrimp and cook, stirring often, until bright pink, about 5 minutes. Add to couscous mixture and toss to combine. Add pears and tomatoes, drizzle with prepared dressing, and toss gently until well coated. Serve warm, room temperature, or chilled.
Make It A Meal
CHC suggestion: This Recipe Provides a Complete Fish Friday Meal