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Shrimp with Minty Couscous Salad

Source: Quick from Scratch - One Dish Meals
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
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.
RECIPE INGREDIENTS
1 1/2 cups canned low-sodium chicken broth or homemade stock
1 3/4 teaspoons salt
1 cup plus 2 tablespoons 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
Shrimp with Minty Couscous Salad Recipe at Cooking.com
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.


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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick & Easy Couscous
 Simply Summer Shrimp
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 508
Fat. Total: 20g
Fiber: 5g
Carbohydrates, Total: 48g
Sodium: 1301mg
% Cal. from Fat: 35%
Cholesterol: 172mg
Protein: 34g
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