Seafood Couscous Salad

Oxmoor House
6 (1 1/2-cup) servings. Note: To make this recipe and Shrimp and Black Bean Salad super-quic


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1 pound unpeeled medium-size fresh shrimp
5 1/4 cups water, divided
1 1/2 cups couscous, uncooked
1/2 pound fresh lump crabmeat, drained
1 1/2 cups seeded, chopped plum tomato
1 cup diced celery
1/2 cup chopped green onions
1/3 cup chopped fresh mint
2 tablespoons capers
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons canned low-sodium chicken broth, undiluted
1 tablespoon olive oil
1 1/2 teaspoons Dijon mustard
1 clove garlic, minced
1 head Boston lettuce, torn


Peel and devein shrimp. Bring 3 cups water to a boil in a saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill.

Bring remaining 2 1/4 cups water to a boil in a saucepan. Remove from heat. Add couscous; cover and let stand 10 minutes or until couscous is tender and liquid is absorbed. Fluff couscous with a fork, and transfer to a serving bowl. Add shrimp, crabmeat, and next 5 ingredients; toss well.

Combine lemon juice and next 4 ingredients; stir well with a wire whisk. Pour over couscous mixture; toss well. Cover and chill. To serve, place lettuce evenly on 6 plates. Spoon couscous mixture evenly over lettuce.

Created date

August 2009

Nutritional Information

Calories 285
Caloriesfromfat 13 %
Fat 4.2 g
Satfat 0.5 g
Monofat 1.9 g
Polyfat 0.7 g
Protein 22.9 g
Carbohydrate 39.8 g
Fiber 0.0 g
Cholesterol 112 mg
Iron 0.0 mg
Sodium 556 mg
Calcium 0.0 mg