SEAFOOD COUSCOUS SALAD
3 cups water
1 3/4 teaspoons salt
1 pound uncooked medium shrimp, shelled and deveined
1 pound bay scallops
1 tablespoon extra-virgin olive oil
1 10 oz pkg couscous
1/2 cup fresh lemon juice
1/4 teaspoon pepper
1 medium cucumber (peeled if desired), seeded and chopped
1/2 cup chopped green onions
1/2 cup finely chopped fresh parsley
1/4 cup chopped fresh basil
6 leaves leaf lettuce
6 lemon wedges
In large saucepan, bring water and 1 teaspoon of the salt to a boil. Add shrimp and scallops; cook 2 to 3 minutes or just until shrimp turn pink and scallops turn opaque. Reserve 2 cups of the poaching water; place in medium saucepan. Drain seafood; rinse with cold water to stop cooking. Refrigerate seafood until serving time.
Meanwhile, bring reserved 2 cups poaching water and 1 tablespoon oil to a boil. Remove from heat; stir in couscous. Cover; let stand 15 minutes.
Remove cover; fluff couscous with fork. Cool 10 minutes.
In medium nonmetal bowl, combine 1/2 cup oil, lemon juice, pepper and remaining 3/4 teaspoon salt; mix well. Add cucumber, onions, parsley, basil and cooled couscous; mix well. Refrigerate at least 1 hour or until serving time.
WHEN READY TO SERVE:
Line plates with lettuce. Spoon couscous mixture evenly onto lettuce. Top each with seafood. Garnish with lemon wedges.
Servings: 6
Source: Pillsbury Classic Cookbooks July 2000
3 cups water
1 3/4 teaspoons salt
1 pound uncooked medium shrimp, shelled and deveined
1 pound bay scallops
1 tablespoon extra-virgin olive oil
1 10 oz pkg couscous
1/2 cup fresh lemon juice
1/4 teaspoon pepper
1 medium cucumber (peeled if desired), seeded and chopped
1/2 cup chopped green onions
1/2 cup finely chopped fresh parsley
1/4 cup chopped fresh basil
6 leaves leaf lettuce
6 lemon wedges
In large saucepan, bring water and 1 teaspoon of the salt to a boil. Add shrimp and scallops; cook 2 to 3 minutes or just until shrimp turn pink and scallops turn opaque. Reserve 2 cups of the poaching water; place in medium saucepan. Drain seafood; rinse with cold water to stop cooking. Refrigerate seafood until serving time.
Meanwhile, bring reserved 2 cups poaching water and 1 tablespoon oil to a boil. Remove from heat; stir in couscous. Cover; let stand 15 minutes.
Remove cover; fluff couscous with fork. Cool 10 minutes.
In medium nonmetal bowl, combine 1/2 cup oil, lemon juice, pepper and remaining 3/4 teaspoon salt; mix well. Add cucumber, onions, parsley, basil and cooled couscous; mix well. Refrigerate at least 1 hour or until serving time.
WHEN READY TO SERVE:
Line plates with lettuce. Spoon couscous mixture evenly onto lettuce. Top each with seafood. Garnish with lemon wedges.
Servings: 6
Source: Pillsbury Classic Cookbooks July 2000
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