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F.B. Meyer

    • Couscous Salad With Shrimp

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    CATEGORY CUISINE TAG YIELD
    Salads 4 Servings

    INGREDIENTS

    2 c Water
    1 c Couscous, uncooked
    1 1/2 c Cherry tomato halves
    1/2 c Finely chopped fresh parsley
    8 1/2 oz Medium shrimp in water, 2
    cans drained
    5 T Fresh lemon juice
    3 T Olive oil
    1/2 t Grated lemon rind
    1/2 t Pepper
    1/4 t Salt

    INSTRUCTIONS

    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  Posted to MC-Recipe Digest V1
#407 by igor@digex.net on Jan 28, 1997.

    A Message from our Provider:

    “To ignore our Creator is the height of selfishness”

    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 175
    Calories From Fat: 103
    Total Fat: 11.7g
    Cholesterol: 4.2mg
    Sodium: 396.3mg
    Potassium: 233.2mg
    Carbohydrates: 15.8g
    Fiber: 1.6g
    Sugar: <1g
    Protein: 3g


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