I don't know about you, but as much as I love to cook and bake, when it is pushing 98 degrees outside I am loathe to turn on my oven or stovetop for any length of time. The other night I scoffed at the heat - baking bread and making a minestrone soup. It was delicious, but upped the temperature in our apartment by a good 8-9 degrees and had the air conditioner running desperately at full speed most of the night!So to save our electric bill, and because this recipe sounded incredibly easy, I did something different last night. I made a "salad" with shrimp, fresh summer veggies and served it over couscous. I only had to have the stovetop on long enough to boil water to make the couscous, so it made a huge difference!
This meal turned out to be so fresh and delicious - plus it was surprisingly filling, so it was perfect for a summertime evening.
Lemony Shrimp Salad with Couscous
Ingredients
- 1 box Couscous (cooked according to box's instructions)
- Salt and pepper
- 1 1/2 lbs. cooked, peeled and de-veined medium shrimp
- 1/2 pound sugar snap peas, trimmed and cut in half
- 1 pint cherry or grape tomatoes (cut in half)
- 3/4 cup torn fresh basil leaves
- 2 scallions (thinly sliced)
- 2 tbsp. olive oil
- 2 tsp. finely grated lemon zest
- 3 tbsp. fresh lemon juice
1. In a medium bowl, combine the shrimp, snap peas, basil leaves, tomatoes, scallions, oil, lemon zest and juice, 3/4 tsp. salt and 1/4 tsp. black pepper. Toss to combine and serve over couscous. That's it - you're done!
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