Lemony Shrimp Salad with Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup(s) couscous |
kosher salt and black pepper |
1 1/2 pound(s) medium shrimp cooked, peeled and deveined |
1/2 pound(s) snap peas trimmed and cut into bite-sized pieces |
1 pint(s) cherry tomatoes halved |
3/4 cup(s) fresh basil leaves torn |
2/3 scallions, green onions thinly sliced |
2 tablespoon(s) olive oil |
2 teaspoon(s) lemon zest finely grated |
3 tablespoon(s) fresh lemon juice |
Directions:
1. Place the couscous in a large bowl. Add 1 cup very hot tap water and 1/4 teaspoon each salt and pepper. Cover and let sit for 5 minutes. Fluff with a fork.
2. Meanwhile, in a medium bowl, combine the shrimp, snap peas, tomatoes, basil, scallions, oil, lemon zest and juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper and toss to combine. Serve over the couscous.
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