Lemony Shrimp And Couscous Salad - cooking recipe

Ingredients

1 cup water
3/4 cup couscous, uncooked
1 1/2 quarts water
1 1/4 lbs unpeeled medium shrimp
1/2 cup chopped red bell pepper
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
2 tablespoons chopped green onions
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Bring 1 cup water to a boil in a saucepan; stir in couscous; remove pan from heat; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed; fluff with a fork.
Bring 1 1/2 quarts water to a boil; add in shrimp; cook 3-5 minutes or until shrimp are pink; drain well and rinse with cold water.
Peel, devein, and coarsely chop shrimp.
Add chopped shrimp and bell pepper to cooked couscous.
Combine the parsley and remaining ingredients; add to the couscous mixture; toss to combine.
Cover and chill; taste and adjust seasoning with salt and pepper; serve cold.