Shrimp with Minty Couscous Salad

  • Active Time 15m
  • Total Time 15m

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.
WINE RECOMMENDATION:
Mint is one of those ingredients that can be tricky to pair with wine, but sauvignon blanc handles it well. The wine also marries beautifully with shrimp and peas. Choose one from either Alto Adige or Friuli, both in northeastern Italy.

ingredients

  • 1 1/2 cups canned low-sodium chicken broth or homemade stock
  • 1 3/4 teaspoons salt, divided
  • 1 cup plus 2 tablespoons couscous
  • 1 large tomato, cut into small dice
  • 1 cup frounceen petite peas, thawed
  • 1/2 cup chopped fresh mint
  • 5 tablespoons olive oil, divided
  • 2 tablespoons lemon juice
  • Fresh-ground black pepper
  • 1 pound large shrimp, shelled

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.

RecID 1342

nutrition information per serving

508 calories; 20g total fat; 172mg cholesterol; 1301mg sodium; 48g carbohydrates; 5g fiber; 34g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.