Lemony Shrimp and Couscous Salad
From: Cooking Light (altered slightly)
Submitted by: Steph:0)
Serving Size : 4
1 cup water
3/4 cup couscous -- uncooked
1 1/4 pounds shrimp
1/2 cup red pepper (sweet) -- chopped
1 tablespoon parsley
1/2 tablespoon basil
2 tablespoons green onion -- chopped
2 teaspoons grated lemon rind -- fresh --not dried
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon allspice
1/4 teaspoon salt
1/4 teaspoon pepper
1. Bring water to boil; stir in couscous. Remove from heat. Cover; letstand 5 minutes or until tender and liquid is absorbed. Fluff with a fork.
2. If shrimp needs to be cooked or thawed, do so now. Peel and coarsley chop shrimp.
3. Add shrimp and sweet pepper to couscous. Combine parsley and remaining ingredients. Add to couscous mixture and toss well. Cover and chill.
4. Serve cold.
Serving Size : 4
Units: Each 1 cup serving is 6.
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