|
|
|
|
 |
|
|
| Couscous Salad With Shrimp Recipe |
Category: Vegetables / Salads
Rating:
N/A
Servings: 4
|
|
|
Ingredients
2 cup water
1 cup couscous, uncooked
1 1/2 cup cherry tomato halves
1/2 cup finely chopped fresh parsley
8 1/2 oz medium shrimp in water, (2 cans) dr; ained
5 tablespoon fresh lemon juice
3 tablespoon olive oil
1/2 teaspoon grated lemon rind
1/2 teaspoon pepper
1/4 teaspoon salt
Cooking Directions:
Bring water to a boil in a medium saucepan; stir in couscous. Remove from heat, and let stand, covered, 5 minutes; fluff with a fork. Uncover and let cool 10 minutes.
Combine cooked couscous, cherry tomato, parsley, and shrimp in a large bowl; toss gently.
Combine lemon juice and next 4 ingredients in a bowl; stir with a wire whisk. Add to couscous mixture; toss to coat. Yield: 4 servings (serving size: 1-1/2 cups).
Per serving: 347 Calories; 12g Fat (30% calories from fat); 19g Protein; 41g Carbohydrate; 92mg Cholesterol; 241mg Sodium
Serving Ideas : Serve chilled or at room temperature.
Recipe by: Cooking Light, Jan/Feb 1994, page 72
salads
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
