Lemony Couscous Salad with Basil and Shrimp
Serves 6

†3 cups water
†2 cups couscous
†6 Tblsp olive oil, divided
†2 cloves garlic
†1 lb. medium shrimp, peeled & deveined
†3/4 cup grape or cherry tomatoes, halved
†1 bunch basil, chiffonade
†2-3 shallots, finely chopped
†1/2 cup pine nuts, toasted
†1/2 cup kalamata olives, coarsely chopped
†juice and zest of 3-4 lemons
†salt & freshly ground black pepper
1 head of Bibb lettuce or radicchio
avocado slices and lemon rounds for garnish

In a medium sauce pan, bring the water to a boil. Add the couscous, stir to combine and cover. Remove from heat and let stand 7 minutes. Fluff with a fork.

Heat 2 tablespoons oil in a large sautÈ pan. Add the garlic and sautÈ for 1 minute. Add the shrimp and sautÈ briefly, 2-3 minutes until cooked through. In a large bowl, combine the couscous, shrimp, tomatoes, basil, shallots, pine nuts, olives and lemon zest. Squeeze lemon juice and 4 tablespoons olive oil over salad. Sprinkle with salt and freshly ground black pepper. Combine, taste and adjust seasonings, including lemon juice and olive oil.

On a dinner plate, mound couscous on a bed of Bibb lettuce. Garnish with avocado wedges and lemon rounds.