Lemony Shrimp Salad with Couscous
Community Recipe from
- 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
- 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.
- 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.
This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.
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Lemony Shrimp Salad with Couscous Recipe at a Glance
- COURSE: Main Dishes
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