Directions:
- In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil.
- Stir in the couscous.
- Cover and remove from the heat, and let stand for 5 minutes.
- Transfer to a large bowl and let cool.
- Add the tomato, peas, mint, 4 tablespoons of the oil, and the lemon juice, to the couscous.
- Season with salt and pepper to taste.
- In a large nonstick frying pan, heat the remaining 1 tablespoon of oil over moderately high heat.
- Add the shrimp. Cook, turning, until just done, about 3 minutes.
- Serve the couscous salad topped with the shrimp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 747.63 Kcal (3130 kJ) | ||
| Calories from fat | 355.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.53g | 61% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1670.68mg | 70% | |
| Potassium | 579.77mg | 12% | |
| Total Carbs | 79.22g | 26% | |
| Sugars | 3.27g | 13% | |
| Dietary Fiber | 8.65g | 35% | |
| Protein | 17.53g | 35% | |
| Vitamin C | 30.4mg | 51% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 179.7mg | 999% | |
| Calcium | 121.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 194.77 Kcal (815 kJ) | ||
| Calories from fat | 92.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.3g | 61% | |
|---|---|---|---|
| Cholesterol | 17.13mg | 22% | |
| Sodium | 435.23mg | 70% | |
| Potassium | 151.04mg | 12% | |
| Total Carbs | 20.64g | 26% | |
| Sugars | 0.85g | 13% | |
| Dietary Fiber | 2.25g | 35% | |
| Protein | 4.57g | 35% | |
| Vitamin C | 7.9mg | 51% | |
| Vitamin A | 0.4mg | 49% | |
| Iron | 46.8mg | 999% | |
| Calcium | 31.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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