Lemony shrimp salad with couscous

By bdeedman

Light fare...serve immediately as shrimp will 'break down' in lemon juice.

Ingredients

• 1 cup couscous
• kosher salt and black pepper
• 1 1/2 pounds cooked peeled and deveined medium shrimp
• 1/2 pound snap peas, trimmed and cut into bite-size pieces
• 1 pint cherry tomatoes, halved
• 3/4 cup torn fresh basil leaves
• 2 scallions, thinly sliced
• 2 tablespoons olive oil
• 2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice

Preparation

Step 1

1.Place the couscous in a large bowl. Add 1 cup very hot tap water and ¼ teaspoon each salt and pepper. Cover and let sit for 5 minutes; fluff with a fork.

2.Meanwhile, in a medium bowl, combine the shrimp, snap peas, tomatoes, basil, scallions, oil, lemon zest and juice, ¾ teaspoon salt, and ¼ teaspoon pepper and toss to combine. Serve over the couscous.