Garlic Shrimp and Herbed Couscous Salad

Serves 4

Ingredients

1 cup uncooked Israeli couscous
1/4 cup olive oil, divided
1 pound peeled and deveined raw small shrimp
1 tablespoon minced garlic
1/2 teaspoon black pepper
3/4 teaspoon kosher salt, divided
1 teaspoon lemon zest, plus 2 1/2 Tbsp. fresh juice (from 1 lemon), divided
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 cup chopped English cucumber
2 ounces crumbled feta cheese
1 tablespoon chopped fresh flat-leaf parsley
Lemon wedges

Preparation

1. Bring a pot of salted water to a boil; add couscous. Boil, stirring occasionally, until tender, 5 to 6 minutes. Drain and rinse under cold water. Place couscous in a large bowl.

2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high. Add shrimp, and cook, stirring often, 2 minutes. Stir in garlic, pepper, and 1/2 teaspoon of the salt; cook until shrimp are opaque, about 1 more minute. Remove from heat, and stir in 1 1/2 teaspoons of the lemon juice, tossing to coat. Cool 5 minutes.

3. Meanwhile, whisk together oregano, thyme, lemon zest, and remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, and 1/4 teaspoon salt. Drizzle over couscous. Add cucumber and feta, and toss to combine. Top with shrimp and parsley. Serve with lemon wedges.

Nutritional Information

Calories 437
Fat 18 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24 g
Carbohydrate 44 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 0.0 mg
Calcium 0.0 mg


Southern Living
April 2017