RECIPE

Shrimp with Minty Couscous Salad

  • Contributed by Quick From Scratch One-Dish Meals
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

Tiny frozen peas are a time-saver here, since they require no cooking, just thawing. They also happen to taste better than most of the fresh peas available. The tomato, though, needs to be fresh and vine ripened. If you can't get a good one, omit it.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST

Ingredients

  • 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

Directions

  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.

Notes

Variation
Replace the shrimp with sea scallops. Cook the scallops in the same way and for about the same length of time, until they just turn opaque.