Recipe by Cooking Light June 1997

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Yield:
4 servings (serving size: 1 cup salad and 2 tablespoons cheese)
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Ingredients

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Directions

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  • Bring water to a boil in a medium saucepan. Add shrimp; cook 3 minutes. Drain shrimp in a colander over a bowl, reserving cooking liquid. Add couscous to reserved cooking liquid. Cover and let stand 5 minutes. Fluff with a fork.

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  • Combine couscous, shrimp, tomatoes, green onions, and basil in a large bowl. Combine broth, lemon juice, oil, salt, and pepper. Pour dressing over salad; toss gently to coat. Sprinkle with cheese.

Nutrition Facts

186 calories; calories from fat 26%; fat 5.3g; saturated fat 1.8g; mono fat 2.2g; poly fat 0.6g; protein 16.2g; carbohydrates 18.9g; fiber 1.7g; cholesterol 79mg; iron 2.2mg; sodium 301mg; calcium 135mg.
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