Seafood Couscous Salad
|Unpeeled shrimp||1 Pound|
|Water||5 1⁄4 Cup (84 tbs), divided|
|Couscous||1 1⁄2 Cup (24 tbs) (Uncooked)|
|Lump crabmeat||1⁄2 Pound, drained|
|Seeded chopped plum tomato||1 1⁄2 Cup (24 tbs)|
|Celery||1 Cup (16 tbs), diced|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Mint||1⁄3 Cup (5.33 tbs), chopped|
|Lemon juice||1 Cup (16 tbs)|
|Canned low sodium chicken broth||1 Cup (16 tbs) (Undiluted)|
|Olive oil||1 Tablespoon|
|Dijon mustard||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Head of lettuce||1 , torn|
Peel and devein shrimp.
Bring 3 cups water to a boil in a saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
Drain well; rinse with cold water.
Bring remaining 2 1/4 cups water to a boil in a saucepan.
Remove from heat.
Add couscous; cover and let stand 10 minutes or until couscous is tender and liquid is absorbed.
Fluff couscous with a fork, and transfer to a serving bowl.
Add shrimp, crabmeat, and next 5 ingredients; toss well.
Combine lemon juice and next 4 ingredients; stir well with a wire whisk.
Pour over couscous mixture; toss well.
Cover and chill.
To serve, place lettuce evenly on 6 plates.
Spoon couscous mixture evenly over lettuce.