Lighten Up: Fresh Spring Meals That Won't Weigh You Down

Fresh produce may first come to mind, but spring bites can also mean swapping out ingredients like regular pasta for a solution such as Pearled Couscous. If you're looking to complement greens, veggies, fish or meats with light yet filling flavor, consider Success Boil-in-Bag Pearl Couscous, a small, mediterranean-style pasta that always cooks right and is ready to eat in under 7 minutes once the water boils. The BPA-free boil-in-bag simplicity makes cooking easy and foolproof: no measure, no mess, no stress.

Made with high-quality semolina wheat, it features a slightly nutty flavor on its own while absorbing the flavors of salads while retaining its density and chewy texture. It's distinguished from traditional Moroccan Couscous by its slightly larger, rounder shape and less dense, firmer consistency.

Try it with your next meal in this protein-forward Shrimp Pearled Couscous Salad, made using fresh herbs, citrus, seasoned Shrimp and Chickpeas for a jam-packed salad that screams spring. Never boring, the tender, seasoned Couscous and Shrimp, veggies and aromatic herbs can bring your family running to the kitchen after a day of play.

Or, for an even simpler dish that requires just 15 minutes in the kitchen, this Pearled Couscous and Chickpea Salad is light, bright and bursting with flavor. It brings together tender Pearled Couscous, crisp veggies and Za'atar in every bite.

To find more light spring recipe ideas, visit: www.SuccessRice.com.

Shrimp Pearled Couscous Salad

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 4

1 Bag of Success Pearled Couscous

1 Pound of Large Shrimp, peeled and deveined

1 Tablespoon of Seasoned Salt

4 Tablespoons of Olive Oil, divided

1 14 Ounce Can of Chickpeas, drained and rinsed

1/2 Teaspoon of Garlic Powder

1/2 Teaspoon of Onion Powder

1/2 Teaspoon of Smoked Paprika

1/4 Teaspoon of Salt

1/2 English cucumber, diced

1 Cup of Cherry Tomatoes, halved

1/4 Cup of Fresh Basil, chopped

1/4 Cup of Red Onions, finely chopped

2 Tablespoons of Fresh Dill, chopped

1 Tablespoon of Lemon Juice

1/2 Cup of Feta, crumbled

Prepare Pearled Couscous according to the package's directions.

In a medium bowl, toss the Shrimp with the Seasoned Salt.

In large saucepan over medium-high heat, heat 1 Tablespoon of Oil. Add the Shrimp and cook them for 5 minutes. If necessary, cook them in batches to avoid overcrowding the pan.

In another large pan, heat 1 Tablespoon of Oil over medium heat. Add the Chickpeas and cook them for 8 minutes until crispy and golden, tossing often. Add the Garlic Powder, the Onion Powder, the Paprika and the Salt. Toss to fully coat them and cook them for 2 minutes.

In a large bowl, combine the Pearled Couscous, the Shrimp, the Chickpeas, the Cucumbers, the Tomatoes, the Basil, the Red Onion, the Dill, the Lemon Juice and the remaining Olive Oil. Toss it to combine and garnish with the Feta.

Pearled Couscous and Chickpea Salad

Prep time: 5 minutes

Cook time: 10 minutes

Servings: 4

1 Bag of Success Pearled Couscous

1 15 Ounce Can of Chickpeas, drained and rinsed

1 Cup of Cherry Tomatoes, halved

1/2 Cup of Cucumber, diced

1/4 Cup of Fresh Parsley, chopped

1 Tablespoon of Za'atar

2 Tablespoons of Olive Oil

1 Tablespoon of Lemon Juice, freshly squeezed

1/2 Teaspoon of Salt

1/4 Teaspoon of Pepper

Prepare the Pearled Couscous according to the package's directions.

In a large bowl, combine the Couscous, the Chickpeas, the Cherry Tomatoes, the Cucumber, the Parsley and the Za'atar.

Drizzle it with the Olive Oil and the Lemon Juice. Season with the Salt and the Pepper. Toss it until it is well combined.

Serve warm or at room temperature.