Ingredients
3
cups water
1 3/4
teaspoons salt
1
lb. shelled deveined uncooked medium shrimp
1
lb. bay scallops
1
tablespoon extra-virgin olive oil
1
(10-oz.) pkg. couscous
1/2
cup extra-virgin olive oil
1/2
cup fresh lemon juice
1/4
teaspoon pepper
1
medium cucumber, peeled if desired, seeded and chopped
1/2
cup chopped green onions
1/2
cup finely chopped fresh parsley
1/4
cup chopped fresh basil
6
leaves leaf lettuce
6
lemon wedges
Preparation
In large saucepan, bring water and 1 teaspoon of the salt to a boil. Add shrimp and scallops; cook 2 to 3 minutes or just until shrimp turn pink and scallops turn opaque. Reserve 2 cups of the poaching water; place in medium saucepan. Drain seafood; rinse with cold water to stop cooking. Refrigerate seafood until serving time.
Meanwhile, bring reserved 2 cups poaching water and 1 tablespoon oil to a boil. Remove from heat; stir in couscous. Cover; let stand 15 minutes.
Remove cover; fluff couscous with fork. Cool 10 minutes.
In medium nonmetal bowl, combine 1/2 cup oil, lemon juice, pepper and remaining 3/4 teaspoon salt; mix well. Add cucumber, onions, parsley, basil and cooled couscous; mix well. Refrigerate at least 1 hour or until serving time.
When ready to serve, line plates with lettuce. Spoon couscous mixture evenly onto lettuce. Top each with seafood. Garnish with lemon wedges.
