Lime & Cilantro Israeli Couscous with Shrimp

You can get this one-pot meal on the table in about 20 minutes, especially if you cheat like I did and use precooked, ready-to-eat shrimp to speed things up.

This was delicious warm for dinner and cold the next day for lunch.

Mangia! Mangia!
Andrea

Lime & Cilantro Israeli Couscous with Shrimp

3 cups Israeli couscous, cooked to package directions
1 cup grape tomatoes, diced
4 green onions, thinly sliced
1 small bunch fresh cilantro, chopped
Juice from 1 lime (about 2 tablespoons)
Salt and pepper to taste
1 pound shrimp, peeled, deveined, cooked and chilled

Using a medium pot or saucepan, prepare couscous as directed. Meanwhile, chop the vegetables. Remove couscous from heat.

Add tomatoes, onions, cilantro and lime juice to the saucepan. Gently mix together and season with salt and pepper. Add shrimp and mix again.

Serve on butter lettuce leaves or simply eat as is.