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Lemony Shrimp Salad With Couscous

Lemony Shrimp Salad With Couscous
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Serves 4| Hands-On Time: | Total Time:


  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.
By July, 2011

Nutritional Information

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

Quick Tip

This quick dish is best made just before serving: If the shrimp sit too long in the lemon juice, they will begin to break down and become mealy.

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