Lemony Shrimp and Couscous Salad

From Cooking Light.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  cup water
• 3⁄4 cup couscous, uncooked
• 1 1⁄2 quarts water
• 1 1⁄4 lbs  unpeeled medium shrimp
• 1⁄2 cup  chopped red bell pepper
• 1⁄4 cup  chopped fresh parsley
• 3  tablespoons  chopped fresh basil
• 2  tablespoons  chopped green onions
• 2  teaspoons  grated lemon peel
• 2  tablespoons lemon juice
• 1  tablespoon olive oil
• 1⁄2 teaspoon ground allspice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Bring 1 cup water to a boil in a saucepan; stir in couscous; remove pan from heat; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed; fluff with a fork.
2. Bring 1 ½ quarts water to a boil; add in shrimp; cook 3-5 minutes or until shrimp are pink; drain well and rinse with cold water.
3. Peel, devein, and coarsely chop shrimp.
4. Add chopped shrimp and bell pepper to cooked couscous.
5. Combine the parsley and remaining ingredients; add to the couscous mixture; toss to combine.
6. Cover and chill; taste and adjust seasoning with salt and pepper; serve cold.