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Seafood Couscous Salad

Yield 6 (1 1/2-cup) servings. Note: To make this recipe and Shrimp and Black Bean Salad super-quic

Ingredients

  • 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

Nutrition Information

  • calories 285
  • caloriesfromfat 13 %
  • fat 4.2 g
  • satfat 0.5 g
  • monofat 1.9 g
  • polyfat 0.7 g
  • protein 22.9 g
  • carbohydrate 39.8 g
  • fiber 0.0 g
  • cholesterol 112 mg
  • iron 0.0 mg
  • sodium 556 mg
  • calcium 0.0 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

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