kosher salt and black pepper
cooked peeled and deveined medium shrimp
snap peas, trimmed and cut into bite-size pieces
cherry tomatoes, halved
torn fresh basil leaves
scallions, thinly sliced
finely grated lemon zest, plus 3 tablespoons fresh lemon juice
- Place the couscous in a large bowl. Add 1 cup very hot tap water and ¼ teaspoon each salt and pepper. Cover and let sit for 5 minutes; fluff with a fork.
- Meanwhile, in a medium bowl, combine the shrimp, snap peas, tomatoes, basil, scallions, oil, lemon zest and juice, ¾ teaspoon salt, and ¼ teaspoon pepper and toss to combine. Serve over the couscous.