Couscous Salad with Shrimp and Mint

Ingredients

• Couscous

  Dry

  1 ½ cup or 260g

• Butter

  Unsalted

  3 tsp or 14g

• Shrimp

  Crustaceans, mixed species, raw

  18 oz or 510g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Lemon juice

  Raw

  4 tbsp or 60g

• Garlic

  Raw

  2 cloves, minced or 6g

• Celery seed

  Spices

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Red, ripe, raw, year round average

  1 ½ cup, chopped or sliced or 270g

• Celery

  Raw

  ¾ cup chopped or 76g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  9 tbsp chopped or 54g

• Spearmint

  Fresh

  6 tbsp or 34g

• Capers

  Canned

  3 tbsp, drained or 27g

Directions

1. Prepare the couscous according to the package instructions.
2. In a large skillet, melt the butter over medium-high heat. Add the shrimp and cook for 1-2 minutes on each side until they are just opaque and cooked through.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic, and celery seed. Season the dressing with salt and pepper to taste.
4. Fluff the couscous with a fork. Add the shrimp, tomatoes, celery, scallions, mint, and capers. Mix in the dressing.
5. Chill until cold, about 30 minutes or up to 2 hours, before serving.