Shrimp And Couscous Salad Recipe

3/4 cup couscous, uncooked

1 lb. frozen, self-service, cooked and deveined shrimp, thawed

1 lemon

1 Tbsp. canola oil

1 tsp. Dijon mustard

1 tsp. dried basil

1/2 tsp. ground allspice

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1/2 cup julienned sweet red bell pepper

1-1/8 cups gently boiling water. Quickly remove from heat. Let stand, covered, for 4-5 minutes. Fluff with a fork and set aside to cool. Remove tails from shrimp. Grate lemon rind, then squeeze

2 tablespoons juice from lemon. In a small bowl, whip together grated lemon rind and juice with oil, mustard, herbs and seasonings. Place couscous in a large bowl and stir in lemon mixture. Add shrimp and red pepper. Cover and chill at least

2 hours or overnight. Serve on lettuce leaves and garnish with lemon wedges.

Nutrition Facts:

280 Total fat

5 g Saturated fat

1 g Cholesterol

220 mg Sodium

440 mg Carbohydrates

28 g Protein

28 g Fiber