Serve this pretty salad on Boston lettuce leaves for lunch.
1/4 cup extra-virgin olive oil
1/3 cup sliced almonds (1 ounce)
1 pound large shrimp, shelled and deveined, each cut crosswise into thirds
1/2 pound small sugar snap peas
1 cup Israeli couscous (7 ounces)
Three 3-by-1-inch strips of lemon zest
3 cups water
3 scallions, white and tender green parts only, cut into 2-inch julienne
1 1/2 tablespoons sherry vinegar or white wine vinegar
Freshly ground pepper
1/2 cup quartered cherry tomatoes
How to Make It
Heat 2 tablespoons of the olive oil in a large deep skillet. Add the almonds and cook over moderate heat, stirring, until golden, about 2 minutes. Using a slotted spoon, transfer the almonds to a plate and season with salt. Add the shrimp to the skillet and cook over high heat, turning once, until pink, about 3 minutes. Transfer to another plate. Add the sugar snap peas to the skillet and cook until lightly browned, about 3 minutes.
Add another tablespoon of the olive oil to the skillet. Add the couscous and lemon zest and cook over moderate heat, stirring constantly, until the couscous is deep golden, about 5 minutes. Add the water, bring to a boil and cook until barely tender, about 15 minutes. Remove from the heat, cover the pan and let the couscous stand until all of the liquid has been absorbed, about 30 minutes. Discard the lemon zest.
In a large bowl, toss the couscous with the shrimp, sugar snap peas, scallions, vinegar and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Gently fold in the cherry tomatoes, sprinkle with the almonds and serve warm or at room temperature.
Make Ahead: The recipe can be prepared through Step 2 and refrigerated overnight.
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