Recipe: Couscous with Shrimp and Peas

COUSCOUS WITH SHRIMP AND PEAS

"Couscous, like any grain, absorbs liquid as it sits. For this reason, your salad may need an extra splash of lemon juice or broth before serving. Taste first, then add the liquid gradually about a tablespoon at a time - and stir in gently with a large spoon."

1 1/2 cups water
1 cup uncooked couscous
1/2 pound medium shrimp, shelled, cooked, dev
1 (10 ounce) package frozen peas, thawed
1/2 cup finely chopped fresh flat-leaf parsley
1/3 cup vegetable or chicken broth
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried thyme
Salt and pepper (to taste)
Tomato wedges (optional, for serving)

Bring the 1 1/2 cups water to a boil in a medium saucepan. Sprinkle the couscous over the top, cover, remove from heat and let stand 5 minutes or until the water is absorbed.

Transfer the couscous to a large bowl and fluff with a fork. Add the shrimp, peas, and parsley.

Whisk the broth, lemon juice, olive oil, salt, and pepper in a small bowl, pour over the salad and stir gently to combine. Serve with tomatoes, if desired.

Makes 4 servings
Source: Boston Globe, May 31, 2000