Shrimp Couscous Salad
1 cup couscous
juice and zest of half lemon
1/2 red onion, diced
1 green bell pepper, diced
1/2 jalapeno, minced
1 tablespoon olive oil
1 tablespoon mint, minced
1 tablespoon parsley, minced
1/4 teaspoon salt and pepper
1/8 teaspoon allspice
Stir 1-1/8 cup boiling water into 1 cup couscous; let stand and cool. Combine with zest and juice of half lemon, red onion, chopped green bell pepper, jalapeno; add olive oil, mint, parsley, allspice, salt and pepper. Toss with 1 pound cooked, peeled shrimp. Serve on lettuce, garnished with tomato wedges.