Recipe

Hosted By
Mary & Randy

		Seafood Salad
		Serving Size - 6
		Prepared By - Sheri
		Recipe Rating	Printer Friendly Recipe

4 cups chicken stock

2 cups couscous

1/2 cup parsley, finely

4 green onions, thinly sliced

1 red bell pepper, seeded and sliced

1 green bell pepper, seeded and sliced

1 yellow bell pepper, seeded and sliced

1/2 pound tiny shrimp

6 large red leaf lettuce

4 plum tomatoes, halved

1 clove garlic, minced

1/2 cup lemon iuice

1/2 cup fresh tarragon

1/2 teaspoon salt

1 teaspoon freshly ground pepper

1/2 cup olive oil

In a 6-quart saucepan, bring chicken stock to a boil and gradually stir in couscous Cover, remove from heat and al1ow to stand for 10 minutes, until liquid has been absorbed. Use a fork to stir and separate couscous, then spread on a baking sheet to cool. Place cooled couscous in a large bowl, with parsley, green onions and peppers. Mix thoroughly and place in refrigerator. For Dressing, in a food processor or blender, puree tomatoes. Add garlic, lemon juice, tarragon, salt and pepper. Process 1 minute to blend. Slowly pour in oil and blend until emulsified. Refrigerate until ready to use. At serving time, thoroughly mix dressing with couscous. Add seafood, toss and serve on lettuce leaves.