6 (1 1/2-cup) servings. Note: To make this recipe and Shrimp and Black Bean Salad super-quic
1 pound unpeeled medium-size fresh shrimp
5 1/4 cups water, divided
1 1/2 cups couscous, uncooked
1/2 pound fresh lump crabmeat, drained
1 1/2 cups seeded, chopped plum tomato
1 cup diced celery
1/2 cup chopped green onions
1/3 cup chopped fresh mint
2 tablespoons capers
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons canned low-sodium chicken broth, undiluted
1 tablespoon olive oil
1 1/2 teaspoons Dijon mustard
1 clove garlic, minced
1 head Boston lettuce, torn
How to Make It
Peel and devein shrimp. Bring 3 cups water to a boil in a saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill.
Bring remaining 2 1/4 cups water to a boil in a saucepan. Remove from heat. Add couscous; cover and let stand 10 minutes or until couscous is tender and liquid is absorbed. Fluff couscous with a fork, and transfer to a serving bowl. Add shrimp, crabmeat, and next 5 ingredients; toss well.
Combine lemon juice and next 4 ingredients; stir well with a wire whisk. Pour over couscous mixture; toss well. Cover and chill. To serve, place lettuce evenly on 6 plates. Spoon couscous mixture evenly over lettuce.
Oxmoor House Cooking Light Collection
0 stars – based on
You May Like
Ratings & Reviews
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.