Ingredients

1 1/2 cups canned low-sodium chicken broth or homemade stock
1 3/4 teaspoons salt, divided
1 cup plus 2 tablespoons couscous
1 large tomato, cut into small dice
1 cup frozen petite peas, thawed
1/2 cup chopped fresh mint
5 tablespoons olive oil, divided
2 tablespoons lemon juice
Fresh-ground black pepper
1 pound large shrimp, shelled

Directons

In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil. Stir in the couscous. Cover, remove from the heat and let stand 5 minutes. Transfer to a large bowl and let cool. Add the tomato, peas, mint, 4 tablespoons of the oil, the lemon juice, 1/2 teaspoon of the salt and 1/4 teaspoon pepper to the couscous.

In a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Add the shrimp, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, turning, until just done, about 3 minutes in all. Serve the couscous salad topped with the shrimp.

Variation:

Replace the shrimp with sea scallops. Cook the scallops in the same way and for about the same length of time, until they just turn opaque.

From Cooking