Login to Save Like

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/3 cup sliced almonds (1 ounce)
• Salt
• 1 pound large shrimp, shelled and deveined, each cut crosswise into thirds
• 1/2 pound small sugar snap peas
• 1 cup Israeli couscous (7 ounces)
• Three 3-by-1-inch strips of lemon zest
• 3 cups water
• 3 scallions, white and tender green parts only, cut into 2-inch julienne
• 1 1/2 tablespoons sherry vinegar or white wine vinegar
• Freshly ground pepper
• 1/2 cup quartered cherry tomatoes

Description

Serve This Pretty Salad On Boston Lettuce Leaves For Lunch.

MyRecipes