Shrimp with Minty Couscous Salad

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Ingredients

1. 1 1/2 cups canned low-sodium chicken broth or homemade stock
2. 1 3/4 teaspoons salt
3. 1 cup plus 2 tablespoons couscous
4. 1 large tomato, cut into small dice
5. 1 cup frozen petite peas, thawed
6. 1/2 cup chopped fresh mint
7. 5 tablespoons olive oil
8. 2 tablespoons lemon juice
9. Fresh-ground black pepper
10. 1 pound large shrimp, shelled

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 1/4 teaspoon pepper to the couscous.
2. In a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Add the shrimp, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook turning, until just done, about 3 minutes in all. Serve the couscous salad topped with the shrimp.