In a medium pot, bring salted water to a boil; add 2 Tbsp. EVOO and couscous, stir. Let it cook for 8 minutes. Drain and place on a sheet tray and refrigerate for 1-2 hours to cool. (If cooling overnight, make sure to cover)
In a mixing bowl, whisk the curry paste, lime juice, rest of the EVOO, and rice vinegar until combined. Fold in the bell peppers, tomatoes, onions and cooked World Dock Seafood® salad shrimp.
Add the couscous to the curry dressing and season with salt & pepper to taste.
To serve, place in a serving bowl over mixed greens and garnish with the Chef's blend micros.
Ingredients
12 oz. World Dock Seafood® Cooked Salad Shrimp, 100-150 ct.
