Bean/Grain: Couscous Salad with Shrimp
Source of Recipe
Cooking Light, Jan/Feb 1994, page 72
List of Ingredients
2 cups water
1 cup couscous -- uncooked
1 1/2 cups cherry tomato halves
1/2 cup finely chopped fresh parsley
8 1/2 ounces medium shrimp in water -- (2 cans) drained
5 tablespoons fresh lemon juice
3 tablespoons olive oil
1/2 teaspoon grated lemon rind
1/2 teaspoon pepper
1/4 teaspoon saltRecipe
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. Serve cold or at room temperature. Yield: 4 servings.
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