| 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 | tb | Fresh lemon juice |
| 3 | tb | Olive oil |
| 1/2 | ts | Grated lemon rind |
| 1/2 | ts | Pepper |
| 1/4 | ts | 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.
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