How To Make Shrimp with Minty Couscous Salad
Enjoy a flavorful seafood dish with this couscous salad cooked with tomatoes and peas, then topped with sauteed shrimp. Ready in under 30 minutes!
- 1½cupcanned low-sodium chicken broth,or homemade stock
- 1cupcouscous,plus 2 tbsp
- 1cupfrozen petite peas
- ½cupfresh mint,chopped
- 5tbspolive oil
- 2tbsplemon juice
- fresh-ground black pepper
- 1lblarge shrimp
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 for 5 minutes. Transfer to a large bowl and let cool.
Add the tomato, peas, mint, 4 tablespoons of the oil, the lemon juice, ½ teaspoon of salt, and ¼ 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 ¼ teaspoon salt, and ⅛ teaspoon pepper.
Cook turning, until just done, about 3 minutes in all.
Serve the couscous salad topped with the shrimp.
- Variation: Replace the shrimp with sea scallops. Cook the scallops in the same way and for about the same length of time, until they just turn opaque.
- Calories: 452.39kcal
- Fat: 19.20g
- Saturated Fat: 2.91g
- Trans Fat: 0.02g
- Monounsaturated Fat: 12.84g
- Polyunsaturated Fat: 2.49g
- Carbohydrates: 44.51g
- Fiber: 5.54g
- Sugar: 3.38g
- Protein: 25.57g
- Cholesterol: 142.88mg
- Sodium: 833.25mg
- Calcium: 116.31mg
- Potassium: 531.50mg
- Iron: 3.09mg
- Vitamin A: 114.59µg
- Vitamin C: 24.23mg
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