 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 pound unpeeled medium-size fresh shrimp |
5 1/4 cups water, divided |
1 1/2 cups couscous, uncooked |
1/2 pound fresh lump crabmeat, drained |
1 1/2 cups seeded, chopped plum tomato |
1 cup diced celery |
1/2 cup chopped green onions |
1/3 cup chopped fresh mint |
2 tablespoons capers |
1/4 cup plus 2 tablespoons fresh lemon juice |
1/4 cup plus 2 tablespoons canned low-sodium chicken broth, undiluted |
1 tablespoon olive oil |
1 1/2 teaspoons dijon mustard |
1 clove garlic, minced |
1 head boston lettuce, torn |
Directions:
1. Peel and devein shrimp. Bring 3 cups water to a boil in a saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill.
2. Bring remaining 2 1/4 cups water to a boil in a saucepan. Remove from heat. Add couscous; cover and let stand 10 minutes or until couscous is tender and liquid is absorbed. Fluff couscous with a fork, and transfer to a serving bowl. Add shrimp, crabmeat, and next 5 ingredients; toss well.
3. Combine lemon juice and next 4 ingredients; stir well with a wire whisk. Pour over couscous mixture; toss well. Cover and chill. To serve, place lettuce evenly on 6 plates. Spoon couscous mixture evenly over lettuce.
|
|