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Seafood Couscous Salad

Seafood Couscous Salad
  • Prep 50 min
  • Total 1 hr 50 min
  • Ingredients 15
  • Servings 6
Looking for a flavorful seafood dinner? Then check out this salad that’s made using couscous, shrimp, scallops and veggies - featuring hints of Middle Eastern and French cuisine.
Updated February 2, 2011

Ingredients

  • 3 cups water
  • 1 3/4 teaspoons salt
  • 1 lb. shelled deveined uncooked medium shrimp
  • 1 lb. bay scallops
  • 1 tablespoon extra-virgin olive oil
  • 1 (10-oz.) pkg. couscous
  • 1/2 cup extra-virgin olive oil
  • 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

Steps

  • 1
    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.
  • 2
    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.
  • 3
    Remove cover; fluff couscous with fork. Cool 10 minutes.
  • 4
    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.
  • 5
    When ready to serve, line plates with lettuce. Spoon couscous mixture evenly onto lettuce. Top each with seafood. Garnish with lemon wedges.

  • Classic Middle Eastern tabbouleh salad inspired this seafood salad. In southern France, tabbouleh is made with couscous rather than bulgar. Instead of the traditional mint flavoring, our recipe features basil.
  • Cucumbers purchased from farmer’s markets aren’t waxed. Those purchased at the grocery store have a thin coating of wax to help prevent spoilage and need to be peeled before eating.

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
3g
15%
Cholesterol
135mg
45%
Sodium
760mg
32%
Total Carbohydrate
43g
14%
Dietary Fiber
4g
16%
Sugars
3g
Protein
31g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 3 Lean Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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