Couscous salad with shrimp
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | cup | Couscous, uncooked |
| 1½ | cup | Cherry tomato halves |
| ½ | cup | Finely chopped fresh parsley |
| 8½ | ounce | Medium shrimp in water, (2 cans) drained |
| 5 | tablespoons | Fresh lemon juice |
| 3 | tablespoons | Olive oil |
| ½ | teaspoon | Grated lemon rind |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Salt |
Directions
Bring water to a boil in a medium saucepan; stir in couscous. Remove from heat, and let stand, covered, 5 minutes; fluff with a fork. Uncover and let cool 10 minutes.
Combine cooked couscous, cherry tomato, parsley, and shrimp in a large bowl; toss gently.
Combine lemon juice and next 4 ingredients in a bowl; stir with a wire whisk. Add to couscous mixture; toss to coat. Yield: 4 servings (serving size: 1-½ cups).
Per serving: 347 Calories; 12g Fat (30% calories from fat); 19g Protein; 41g Carbohydrate; 92mg Cholesterol; 241mg Sodium Serving Ideas : Serve chilled or at room temperature.
Recipe by: Cooking Light, Jan/Feb 1994, page 72 Posted to MC-Recipe Digest V1 #407 by igor@... on Jan 28, 1997.