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.