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.
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