Entree: Cold Shrimp and Couscous Salad with Lemon-Parmesan

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Servings: 4

Approximate Time

Prep 10 min

Cook 6 min

Additional 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) shrimp, peeled and deveined (approx. 20–24 medium shrimp)
- 2 cups (345 g) couscous
- 1 lemon (juice and zest), approx. 2 oz (60 ml) juice
- 2 cloves (approx. 0.21 oz (6 g)) garlic
- 1/2 cup (50 g) Parmesan cheese, grated

Show original ingredient measurements

- 1 lb (454 g) shrimp, peeled and deveined (approx. 20–24 medium shrimp)
- 2 cups (345 g) couscous
- 1 lemon (juice and zest), approx. 2 oz (60 ml) juice
- 2 cloves (approx. 6 g) garlic
- 1/2 cup (50 g) Parmesan cheese, grated

Instructions

1. Cook couscous according to package instructions, spread to cool, then mix in half the Parmesan, half the lemon juice, and half the lemon zest; allow to come to room temperature or chill.
2. Cook shrimp until just opaque, cool, then toss with the couscous along with minced garlic, remaining lemon juice and zest, and remaining Parmesan; serve cold or at room temperature.