Shrimp with Minty Couscous Salad Recipe

Name: Shrimp with Minty Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups canned low-sodium chicken broth or homemade stock; 1 3/4 teaspoons salt; 1 cup plus 2 tablespoons couscous; 1 large tomato, cut into small dice; 1 cup frozen petite peas, thawed; 1/2 cup chopped fresh mint; 5 tablespoons olive oil; 2 tablespoons lemon juice; Fresh-ground black pepper; 1 pound large shrimp, shelled

Servings: persons

1 1/2 cups canned low-sodium chicken broth or homemade stock
1 3/4 teaspoons salt
1 cup plus 2 tablespoons couscous
1 large tomato, cut into small dice
1 cup frozen petite peas, thawed
1/2 cup chopped fresh mint
5 tablespoons olive oil
2 tablespoons lemon juice
Fresh-ground black pepper
1 pound large shrimp, shelled

1
In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil.
2
Stir in the couscous.
3
Cover, remove from the heat, and let stand 5 minutes.
4
Transfer to a large bowl and let cool.
5
Add the tomato, peas, mint, 4 tablespoons of the oil, the lemon juice, 1/2 teaspoon of the salt, and 1/4 teaspoon pepper to the couscous.
6
In a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat.
7
Add the shrimp, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper.
8
Cook turning, until just done, about 3 minutes in all.
9
Serve the couscous salad topped with the shrimp.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups canned low-sodium chicken broth or homemade stock, 1 3/4 teaspoons salt, 1 cup plus 2 tablespoons couscous, 1 large tomato, cut into small dice, and more.

Yes, Shrimp with Minty Couscous Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp with Minty Couscous Salad

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