Name: Shrimp with Minty Couscous Salad Recipe
Prep time: 5 min
Cook time: 3 min
Yield: 4
Ingredients: 1½ cup canned low-sodium chicken broth; 1¾ tsp salt; 1 cup couscous; 1 large tomato; 1 cup frozen petite peas; ½ cup fresh mint; 5 tbsp olive oil; 2 tbsp lemon juice; fresh-ground black pepper; 1 lb large shrimp

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!

Preparation: 5 minutes

Cooking: 3 minutes

Total: 8 minutes

Serves:

Ingredients

1½cupcanned low-sodium chicken broth,or homemade stock
1¾tspsalt
1cupcouscous,plus 2 tbsp
1largetomato
1cupfrozen petite peas
½cupfresh mint,chopped
5tbspolive oil
2tbsplemon juice
fresh-ground black pepper
1lblarge shrimp

Instructions

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.

Recipe Notes

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.