Shrimp With Minty Couscous Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is from my Food and Wine’s One Dish Meals cookbook. It says to pair this with a sauvignon blanc. Scallops may be used in place of the shrimp. Ingredients:
1 1/2 cups chicken broth |
1 cup couscous |
2 tablespoons couscous |
1 large tomato, seeded and diced |
1 cup frozen peas, thawed |
1/2 cup fresh mint, chopped |
5 tablespoons olive oil |
2 tablespoons lemon juice |
salt and black pepper |
1 lb large shrimp, shelled and deveined |
Directions:
1. In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil.
2. Stir in the couscous.
3. Cover and remove from the heat, and let stand for 5 minutes.
4. Transfer to a large bowl and let cool.
5. Add the tomato, peas, mint, 4 tablespoons of the oil, and the lemon juice, to the couscous.
6. Season with salt and pepper to taste.
7. In a large nonstick frying pan, heat the remaining 1 tablespoon of oil over moderately high heat.
8. Add the shrimp. Cook, turning, until just done, about 3 minutes.
9. Serve the couscous salad topped with the shrimp.
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