1 1/2 cups canned low-sodium chicken broth or homemade stock
1 3/4 teaspoons salt
1 cup plus 2 tablespoons couscous
1 large tomato, cut into small dice
1 cup frozen petite peas, thawed
1/2 cup chopped fresh mint
5 tablespoons olive oil
2 tablespoons lemon juice
Fresh-ground black pepper
1 pound large shrimp, shelled
How to Make It
In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand 5 minutes. Transfer to a large bowl and let cool. Add the tomato, peas, mint, 4 tablespoons of the oil, the lemon juice, 1/2 teaspoon of the salt, and 1/4 teaspoon pepper to the couscous.
In a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Add the shrimp, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook turning, until just done, about 3 minutes in all. Serve the couscous salad topped with the shrimp.
Variation: Replace the shrimp with sea scallops. Cook the scallops in the same way and for about the same length of time, until they just turn opaque.
Wine Recommendation: Mint is one of those ingredients that can be tricky to pair with wine, but sauvignon blanc handles it well. The wine also marries beautifully with shrimp and peas. Choose one from either Alto Adige or Friuli, both in northeastern Italy.
This was delicious! Normally when I get these recipes I have to tweek them here or there, especially with the seasoning as it can seem sorta bland but this was great. Absolutely finger licking good. I would suggest using israeli couscous it adds a nice texture but as far as flavor goes this dish is spot on!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.