ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemony Shrimp-and-Couscous Salad

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.