Lemony Shrimp Salad With Couscous
Ingredients
- 1 cup couscous
- kosher salt and black pepper
- 1 1/2 pounds cooked peeled and deveined medium shrimp
- 1/2 pound snap peas, trimmed and cut into bite-size pieces
- 1 pint cherry tomatoes, halved
- 3/4 cup torn fresh basil leaves
- 2 scallions, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
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