Serves 4-6.
Ingredients
1/2 cup couscous, cooked according to package directions
1 lb shrimp, peeled and deveined, defrosted if frozen (I like large 31-40 size)
3 Tbsp lemon juice
3 Tbsp extra virgin olive oil
Large pinch each: kosher salt and fresh black pepper
1/2 tsp sweetener of your choice (agave, honey, or artificial sweetener)
1 avocado, diced
1 tomato, diced
2 Tbsp roughly chopped flat-leaf parsley
1 tsp roughly torn mint leaves (I use spearmint)
Directions
Place the cooked couscous in a large mixing bowl, and set aside to cool.
In a microwave-safe glass bowl, cook the shrimp in the microwave for 2 minutes. Stir, and cook for an additional 2 minutes, or until all of the shrimp are pink and curled. Drain, and add the shrimp to the couscous.
In a small measuring cup or bowl, whisk together the lemon juice, olive oil, salt and pepper, and sweetener of your choice, until the dressing emulsifies (thickens). Taste, and adjust seasoning if needed.
Toss the diced avocado into the dressing, to prevent it from turning brown. Pour the avocado and all of the dressing into the mixing bowl. Add tomato, parsley and mint, and toss gently.
Serve at room temperature, or refrigerate for up to a few hours until ready to serve.