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Shrimp -Couscous Salad with Tomato, Basil and Lemon Parmesan

This salad with the classic combination of tomato and basil makes a nice summer meal.
Based on a recipe from Cooking Light, June 1997, p. 104.
Prep Time45 minutes
Total Time45 minutes
Course: 45 - 60 Minutes to Table, Main Course - Seafood, Pasta, Salads - Main Course
Servings: 4 servings
Author: Catherine Christiano

Ingredients

  • 1 1/2 cups water
  • 1 pound medium shrimp peeled and deveined
  • 1 cup uncooked couscous
  • 1 1/2 cups diced plum tomatoes
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh basil
  • 1/2 cup 2 ounces grated fresh Parmesan cheese

Dressing

  • 1/4 cup low-salt chicken broth
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Add water to a 1 1/2 quart saucepan. Bring to a boil, add shrimp and cook 3 - 5 minutes, depending on size of shrimp, until firm and pink. Remove shrimp while reserving cooking liquid. Add couscous to reserved liquid, cover and let stand 5 minutes. Use fork to fluff.
  • In a large serving bowl, combine couscous, shrimp, tomatoes, and green onions. Combine dressing ingredients and pour over salad. Toss to evenly coat, sprinkle with Parmesan and serve.