Lemony Shrimp Salad With Couscous

Lemony Shrimp Salad With Couscous
Christopher Baker
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Hands-On Time
15
minutes
Total Time
15
minutes
Serves 4

Ingredients

1
cup
couscous
kosher salt and black pepper
1 1/2
pounds
cooked peeled and deveined medium shrimp
1/2
pound
snap peas, trimmed and cut into bite-size pieces
1
pint
cherry tomatoes, halved
3/4
cup
torn fresh basil leaves
2
scallions, thinly sliced
2
tablespoons
olive oil
2
teaspoons
finely grated lemon zest, plus 3 tablespoons fresh lemon juice

Directions

  1. 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.
  2. 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.
Charlyne Mattox
June 2011

Nutritional Information

  • Per Serving
  • Calories 453
  • Fat 11 g
  • Sat Fat 2 g
  • Cholesterol 259 mg
  • Sodium 748 mg
  • Protein 43 g
  • Carbohydrate 46 g
  • Sugar 6 g
  • Fiber 5 g
  • Iron 6 mg
  • Calcium 171 mg
What does this mean? See Nutrition 101.

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