Shrimp with Minty Couscous Salad

Shrimp with Minty Couscous Salad
Photo by © Melanie Acevedo


  • ½ cup chopped fresh mint
  • 1 cup plus 2 tablespoons couscous
  • 1 ½ cups canned low-sodium chicken broth or homemade stock
  • 1 pound large shrimp, shelled
  • 1 ¾ teaspoons salt
  • 2 tablespoons lemon juice
  • 1 cup frozen petite peas, thawed
  • + 3 more ingredients
    • 5 tablespoons olive oil
    • 1 large tomato, cut into small dice
    • Fresh-ground black pepper

1. In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand 5 minutes. Transfer to a large bowl and let cool. Add the tomato, peas, mint, 4 tablespoons of the oil, the lemon juice, 1/2 teaspoon of the salt, and 1/...

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