Tuesday, August 9, 2011

lemony shrimp salad with couscous

real simple has the best recipes.  easy, seasonal, and i almost always know what all of the ingredients are.
i intended on making this salad on friday night but then we had a house showing at dinner time and couldn't risk making a mess in the kitchen (yes...our house is still on the market).

so when i came home from work on saturday, mike had whipped this salad up and had a bottle of red wine opened and breathing.  yes...seafood goes better with white wine, blah, blah, blah...i much prefer red though.

lemony shrimp salad with couscous
[recipe and image from realsimple.com]

Serves 4Hands-On Time: 15m Total Time: 15m


  • 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
  • scallions, thinly sliced
  • 2 tablespoons olive oil
  • 2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice


  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.

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