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Rated by 7 visitors
This recipe is...
rich in grains
lower in fat
12 ounces toasted couscous
1 pound medium shrimp, peeled and deveined
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1/2 cup scallions, chopped
2 tablespoons chopped fresh mint
2 tablespoons chopped, fresh cilantro
1/2 cup chopped red onion
1 cup halved cherry tomatoes
salt to taste
freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add the couscous and cook until tender, about 10 minutes (check package directions for specific cooking times). Drain and rinse with cold water.
2. Bring another pot of salted water to a boil with 1/4 cup of the lemon juice. Add the shrimp and turn off the heat. Leave the shrimp in the hot water until they are just cooked through, about 90 seconds. Drain and let cool.
3. Whisk the remaining lemon juice, lime juice and olive oil together in a large bowl. Mix in the couscous, shrimp, herbs, onion and tomatoes.
4. Season with salt and pepper to taste. Chill and serve cold.
Serving Size: about 1 cup
Number of Servings: 6
|Fat||11 g||Fiber||4 g|
|Protein||23 g||Saturated Fat||2 g|
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