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Seafood Couscous Salad

Heart.Foods's picture
Ingredients
  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
  Capers 2 Tablespoon
  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
Directions

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.
Chill.
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.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Healthy

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