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Shrimp Couscous Salad

1 (14-ounce) can vegetable broth
1/2 teaspoon salt
1 teaspoon margarine
1 cup couscous
1 1/2 cups cherry tomato halves
4 1/4 ounces canned shrimp in water, drained, or 1 cup chopped ready-to-eat shrimp
1/4 cup fresh lemon juice
3 tablespoons olive oil
1/2 teaspoon grated lemon rind
1/4 teaspoon pepper

Measure vegetable broth and add enough water to make 2 cups. In a medium saucepan, bring broth, salt and margarine to a boil; stir in couscous. Remove from heat and let stand, covered, 5 minutes; fluff with a fork. Uncover and let cool 10 minutes.

In a large bowl, combine couscous, cherry tomatoes, and shrimp; toss gently.

In a small bowl whisk together lemon juice, olive oil, lemon rind and pepper. Add to couscous mixture; toss to coat. Serve chilled or at room temperature. Serves 4.

Nutritional Information
Each serving provides: 324 calories, 14 g protein, 39 g carbohydrates, 3 g fiber, 13 g fat, 55 mg cholesterol, 20 mcg folate, 1.7 mg iron, 803 mg sodium.