Lemony Shrimp-and-Couscous Salad

Yield: 4 servings (serving size: 1 cup salad and 2 tablespoons cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 26%
  • Fat: 5.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 16.2g
  • Carbohydrate: 18.9g
  • Fiber: 1.7g
  • Cholesterol: 79mg
  • Iron: 2.2mg
  • Sodium: 301mg
  • Calcium: 135mg


  • 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


  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.
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