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SHRIMP AND COUSCOUS SALAD




Source of Recipe


Darlene


List of Ingredients





3/4 cup couscous, uncooked
1 lb. frozen, self-service, cooked and deveined shrimp, thawed
1 lemon
1 Tbsp. canola oil
1 tsp. Dijon mustard
1 tsp. dried basil
1/2 tsp. ground allspice
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup julienned sweet red bell pepper



Recipe



Stir couscous into 1-1/8 cups gently boiling water. Quickly remove from heat. Let stand, covered, for 4-5 minutes. Fluff with a fork and set aside to cool. Remove tails from shrimp. Grate lemon rind, then squeeze 2 tablespoons juice from lemon. In a small bowl, whip together grated lemon rind and juice with oil, mustard, herbs and seasonings. Place couscous in a large bowl and stir in lemon mixture. Add shrimp and red pepper. Cover and chill at least 2 hours or overnight. Serve on lettuce leaves and garnish with lemon wedges.

Nutrition Facts:

Amount Per Serving Calories 280 Total fat 5 g Saturated fat 1 g Cholesterol 220 mg Sodium 440 mg Carbohydrates 28 g Protein 28 g Fiber 3 g