Shrimp with Minty Couscous Salad Recipe

Shrimp with Minty Couscous Salad Recipe

  • 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
  1. 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.
  2. 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.
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