Lemony Shrimp Salad With Couscous

lemony-shrimp-salad-couscous
Photo by Christopher Baker
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 453 calories
    • 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

Ingredients

  1. Check 1cup couscous
  2. Check kosher salt and black pepper
  3. Check 1 1/2pounds cooked peeled and deveined medium shrimp
  4. Check 1/2pound snap peas, trimmed and cut into bite-size pieces
  5. Check 1pint cherry tomatoes, halved
  6. Check 3/4cup torn fresh basil leaves
  7. Check 2 scallions, thinly sliced
  8. Check 2tablespoons olive oil
  9. Check 2teaspoons 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.