Shrimp With Minty Couscous Salad - cooking recipe

Ingredients

1 1/2 cups chicken broth
1 cup couscous
2 tablespoons couscous
1 large tomatoes, seeded and diced
1 cup frozen peas, thawed
1/2 cup of fresh mint, chopped
5 tablespoons olive oil
2 tablespoons lemon juice
salt and black pepper
1 lb large shrimp, shelled and deveined

Preparation

In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil.
Stir in the couscous.
Cover and remove from the heat, and let stand for 5 minutes.
Transfer to a large bowl and let cool.
Add the tomato, peas, mint, 4 tablespoons of the oil, and the lemon juice, to the couscous.
Season with salt and pepper to taste.
In a large nonstick frying pan, heat the remaining 1 tablespoon of oil over moderately high heat.
Add the shrimp. Cook, turning, until just done, about 3 minutes.
Serve the couscous salad topped with the shrimp.