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.

Related recipes