Tuscan Seafood Salad with Israeli Cous cous

1 lb. large shrimp, peeled, deveined and poached
1 lb. medium sea scallops, poached
1 lb. calamari rings and tentacles, poached
1 red pepper, diced
1 red onion, diced
4 Roma tomatoes, diced
pinch of red pepper flakes
2 ribs celery, diced
1 T. chopped fresh dill
juice and zest of 1 lemon
1 T. minced garlic
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup olive oil
2 T. red wine vinegar
1/2 cup chopped parsley
2 cups cooked Israeli cous cous

Place all seafood in bowl: add remaining dressing ingredients and stir. Stir in the cooked cous cous and refrigerate at least 2 hours before serving. Serves 8-10.

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