Shrimp With Minty Couscous Salad

This is from my food and wine’s one dish meals cookbook. It says to pair this with a sauvignon blanc. Scallops may be used in place of the shrimp.

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.

chicken broth, couscous, tomatoes, frozen peas, of fresh mint, olive oil, lemon juice, salt and black pepper, large shrimp