Shrimp and Couscous Salad

Ingredients

4 1/4 cups water
1 lemon -- sliced
1 1/4 pounds large shrimp -- unpeeled
1/2 cup couscous -- uncooked
1/2 red bell pepper -- chopped
14 ounces artichoke hearts -- drained and chopped
1/4 cup reduced fat mayonaise
1/3 cup fresh lemon juice
3 tablespoons fresh dill weed -- chopped
1/4 teaspoon salt
1/2 teaspoon pepper

Instructions

Combine 4 1/4 cups water and lemon slices in a dutch oven; bring to a
boil. Add shrimp, and cook 3-5 minutes or until shrimp turn pink. Drain,
discarding lemon; rinse with cold water. Peel shrimp and devein, if
desired. Cut shrimp in half lengthwise. Chill.
Cook couscous according to package directions; place in a large bowl to
cool. Stir with a fork; add shrimp, bell pepper and artichoke hearts.
Combine mayonaise and next 4 ingredients, stirring well. Pour over shrimp
mixture, tossing to coat. Cover salad and chill at least 2 hours.