Ingredients
1½cupcanned low-sodium chicken broth,or homemade stock
1¾tspsalt
1cupcouscous,plus 2 tbsp
1largetomato
1cupfrozen petite peas
½cupfresh mint,chopped
5tbspolive oil
2tbsplemon juice
fresh-ground black pepper
1lblarge shrimp
Preparation
In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil. Stir in the couscous.
Cover, remove from the heat, and let stand for 5 minutes. Transfer to a large bowl and let cool.
Add the tomato, peas, mint, 4 tablespoons of the oil, the lemon juice, ½ teaspoon of salt, and ¼ teaspoon pepper to the couscous
In a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat.
Add the shrimp, the remaining ¼ teaspoon salt, and ⅛ teaspoon pepper.
Cook turning, until just done, about 3 minutes in all.
Serve the couscous salad topped with the shrimp.
