Couscous Salad With Shrimp Recipe
Servings: 4
Ingredients
- 2 c. Water
- 1 c. Couscous, uncooked
- 1 1/2 c. Cherry tomato halves
- 1/2 c. Finely minced fresh parsley
- 8 1/2 ounce Medium shrimp in water, (2 cans) liquid removed
- 5 Tbsp. Fresh lemon juice
- 3 Tbsp. Extra virgin olive oil
- 1/2 tsp Grated lemon rind
- 1/2 tsp Pepper
- 1/4 tsp Salt
Directions
- Bring water to a boil in a medium saucepan; stir in couscous. Remove from heat, and let stand, covered, 5 min; fluff with a fork. Uncover and let cold 10 min.
- Combine cooked couscous, cherry tomato, parsley, and shrimp in a large bowl; toss gently.
- Combine lemon juice and next 4 ingredients in a bowl; stir with a wire whisk. Add in to couscous mix; toss to coat.
- Yield: 4 servings (servingsize: 1-1/2 c.).
- Serving Ideas : Serve chilled or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 4 servings | |
| Calories 333 | |
| Calories from Fat 103 | 31% |
| Total Fat 11.61g | 15% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 251mg | 10% |
| Potassium 371mg | 11% |
| Total Carbs 38.34g | 10% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.87g | 1% |
| Protein 18.52g | 30% |
