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try this: shrimp couscous salad


Move over, macaroni and potatoes. Impress your barbecue guests with this light and tasty summer salad.

What do couscous and shrimp have in common?

Selenium. This mineral is good for immune and thyroid functions, and it fights free radicals, which contribute to health conditions like heart disease and cancer.

you’ll need:
1 cup (250 ml) chicken broth
2/3 cup (150 ml) couscous
1 cup (250 ml) chickpeas, drained and rinsed
3/4 cup (175 ml) halved cherry tomatoes
1/2 cup (125 ml) olives
2 tbsp (25 ml) chopped fresh parsley
2 tbsp (25 ml) chopped fresh cilantro
12 frozen cooked shrimp, thawed

Also add for the dressing:

2 tsp (10 ml) Dijon mustard
2 tbsp (25 ml) extra-virgin olive oil
1 tbsp (15 ml) balsamic vinegar
Zest of 1 lemon

get cooking:

• In a small saucepan, bring stock to a boil. Add couscous. Cover and let stand for 5 minutes. Fluff with a fork and set aside.
• In a large mixing bowl, add the cooked couscous, chickpeas, tomatoes, olives, herbs and shrimp. Set aside.
• In a separate bowl, whisk dressing ingredients , until well blended. Toss salad with dressing and serve.

The nitty-gritty:
Makes 4 servings. Nutrients per serving: 290 calories, 11 g fat (2 g saturated fat), 722 mg sodium, 35 g carbohydrates (5 g fi bre), 14 g protein

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