Shrimp With Minty Couscous Salad

In a medium sized saucepan, bring to a boil water and 1 teaspoon of salt. Couscous mix. Cover and remove from heat for 5 minutes. Transfer a large bowl and let cool. Couscous, tomatoes, peas, mint, lemon juice and add 4 tablespoons of oil. Sprinkle with salt and pepper.

A large nonstick skillet, heat 1 tablespoon of the remaining oil in medium-high heat. Add the shrimp. Cook, turning only 3 minutes until done. Serve with couscous salad topped with shrimp.

1 1/2 cups chicken broth
1 cup couscous
2 tablespoons couscous
1 large tomato, seeded and diced
1 cup frozen peas, thawed
1/2 cup fresh mint, chopped
5 tablespoons olive oil
2 tablespoons lemon juice
salt and black pepper
1 lb large shrimp, shelled and deveined