Couscous Salad With Shrimp

Recipe Ingredients

2 cups	474ml	Water
1 cup	237ml	Couscous - uncooked
1 1/2 cups	93g / 3.3oz	Cherry tomato halves
1/2 cup	73g / 2.6oz	Fresh parsley - finely chopped
8 1/2 oz	241g	Medium shrimp in water - (2 cans) drained
5 tablespoons	75ml	Fresh lemon juice
3 tablespoons	45ml	Olive oil
1/2 teaspoon	2.5ml	Grated lemon rind
1/2 teaspoon	2.5ml	Pepper
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

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. Yield: 4 servings (serving size: 1-1/2 cups).

Source:
Cooking Light, Jan/Feb 1994, page 72

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