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Lemony Shrimp Salad With Couscous
- 1 cup couscous
- 1 1/2 pounds kosher salt and black pepper
- 1/2 pound cooked peeled and deveined medium shrimp
- 1 pint snap peas, trimmed and cut into bite-size pieces
- 3/4 cup cherry tomatoes, halved
- 2 torn fresh basil leaves
- 2 tablespoons scallions, thinly sliced
- 2 teaspoons olive oil
Directions:View on Real Simple
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