Gazpacho-Shrimp Salad



1 cup uncooked whole-wheat couscous
1 pound medium shrimp, peeled and deveined
2 14.5-ounce cans diced tomatoes with green pepper and onion
1 small cucumber, diced
1 yellow bell pepper, seeded and diced
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground coriander
salt and ground black pepper

1. Prepare couscous according to package directions. Meanwhile, in a large saucepan over medium-high heat, combine shrimp and enough water to cover. Bring to a boil. Once water boils (shrimp will be bright pink and cooked through; about 2-3 minutes), drain and plunge shrimp into ice water.
2. In a large bowl, combine tomatoes, cucumber, bell pepper, cilantro and coriander. Mix well. Add shrimp and toss to combine. Season to taste with salt and pepper. Transfer couscous to four plates and top with shrimp mixture.

Serves 4

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