Shrimp with Minty Couscous Salad

Prep Time: -
Cook Time: -
Serves: 4

Recipe Provided By: Food & Wine

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Ingredients

1 1/2 cups canned low-sodium chicken broth or homemade stock
1 3/4 teaspoons salt
1 1/8 cups 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

Nutrition Info

Per Serving

Calories: 517 kcal
|
Carbohydrates: 49 g
|
Dietary Fiber: 5 g
|
Fat: 20 g
|
Protein: 34 g
|
Sugars: 5 g

About: Nutrition Info

Cooking Directions

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.

Yield: 4 servings

3. Still Hungry?

Tiny frozen peas are a time-saver here, since they require no cooking, just thawing. They also happen to taste better than most of the fresh peas available. The tomato, though, needs to be fresh and vine ripened. If you can't get a good one, omit it.

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