Lemony Shrimp Salad With Couscous

Ingredients

• 1 cup couscous
• 1 1/2 lb. cooked, peeled, deveined shrimp
• 1/2 lb. snap peas, trimmed and cut into bite-sized pieces
• 3/4 pint cherry tomatoes
• 3/4 cup fresh basil leaves (torn)
• 2 scallions, thinly sliced
• 2 tbsp olive oil
• 3 tbsp lemon juice

Instructions

Place the couscous in a large bowl. Add 1 1/4 cup boiling water and 1/4 tsp salt & pepper. Cover and let sit for 5min. Fluff with a fork.

Meanwhile, in a medium bowl, combine shrimp, snap peas, tomatoes, basil, scallions, oil, lemon juice, 3/4 tsp. salt and pepper to taste. Toss to combine. Serve over couscous.