Lemony Shrimp-and-Couscous Salad



4 servings (serving size: 1 cup salad and 2 tablespoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 186
Caloriesfromfat 26 %
Fat 5.3 g
Satfat 1.8 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 16.2 g
Carbohydrate 18.9 g
Fiber 1.7 g
Cholesterol 79 mg
Iron 2.2 mg
Sodium 301 mg
Calcium 135 mg


1 1/2 cups water
1 pound medium shrimp, peeled and deveined
1 cup uncooked couscous
1 1/2 cups diced plum tomatoes
1/4 cup thinly sliced green onions
1/4 cup chopped fresh basil
1/4 cup low-salt chicken broth
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese


Bring water to a boil in a medium saucepan. Add shrimp; cook 3 minutes. Drain shrimp in a colander over a bowl, reserving cooking liquid. Add couscous to reserved cooking liquid. Cover and let stand 5 minutes. Fluff with a fork.

Combine couscous, shrimp, tomatoes, green onions, and basil in a large bowl. Combine broth, lemon juice, oil, salt, and pepper. Pour dressing over salad; toss gently to coat. Sprinkle with cheese.

June 1997
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