Lemony Shrimp Salad with Couscous

total time 15 minutes; 453 calories

Yield: 4 servings
Community Recipe from

Ingredients

  • 1 cup(s) couscous
  • kosher salt and black pepper
  • 1 1/2 pound(s) medium shrimp cooked, peeled and deveined
  • 1/2 pound(s) snap peas trimmed and cut into bite-sized pieces
  • 1 pint(s) cherry tomatoes halved
  • 3/4 cup(s) fresh basil leaves torn
  • 2/3 scallions, green onions thinly sliced
  • 2 tablespoon(s) olive oil
  • 2 teaspoon(s) lemon zest finely grated
  • 3 tablespoon(s) fresh lemon juice

Preparation

  1. Place the couscous in a large bowl. Add 1 cup very hot tap water and 1/4 teaspoon each salt and pepper. Cover and let sit for 5 minutes. Fluff with a fork.

  2. Meanwhile, in a medium bowl, combine the shrimp, snap peas, tomatoes, basil, scallions, oil, lemon zest and juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper and toss to combine. Serve over the couscous.
May 2013

This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.

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