SHRIMP & COUSCOUS SALAD Lemony Dill Seasoning

SHRIMP & COUSCOUS SALAD Lemony Dill Seasoning
Makes 4 servings

¾ cup uncooked couscous
1 cup water
4 tablespoons + 2 teaspoons EVOO, divided
¼ teaspoon salt
4 ounces green snap beans, fresh
1 medium sweet red pepper, cored, seeded & chopped
12 ounces medium sized shrimp, cooked & peeled
2 tablespoons Lemony Dill Seasoning
3 tablespoons chicken broth
1 tablespoon fresh lemon juice
¼ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste

1. Bring 1 cup water, ¼ teaspoon salt & 2 teaspoons EVOO to a boil. Stir in couscous, cover and remove from heat; let stand for 5 minutes; fluff and let cool.
2. Combine green snap beans, red pepper and shrimp in a large salad bowl; stir in cooled couscous.
3. In a small bowl whisk together lemon juice, broth, oil, ¼ teaspoon each of salt & pepper and Lemony Dill Seasoning. Pour mixture over salad and toss gently.