Seafood Couscous Salad

• 1 pound unpeeled medium-size fresh shrimp
• 5 1/4 cups water, divided
• 1 1/2 cups couscous, uncooked
• 1/2 pound fresh lump crabmeat, drained
• 1 1/2 cups seeded, chopped plum tomato
• 1 cup diced celery
• 1/2 cup chopped green onions
• 1/3 cup chopped fresh mint
• 2 tablespoons capers
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 1/4 cup plus 2 tablespoons canned low-sodium chicken broth, undiluted
• 1 tablespoon olive oil
• 1 1/2 teaspoons Dijon mustard
• 1 clove garlic, minced
• 1 head Boston lettuce, torn

1. Peel and devein shrimp. Bring 3 cups water to a boil in a saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill.
2. Bring remaining 2 1/4 cups water to a boil in a saucepan. Remove from heat. Add couscous; cover and let stand 10 minutes or until couscous is tender and liquid is absorbed. Fluff couscous with a fork, and transfer to a serving bowl. Add shrimp, crabmeat, and next 5 ingredients; toss well.
3. Combine lemon juice and next 4 ingredients; stir well with a wire whisk. Pour over couscous mixture; toss well. Cover and chill. To serve, place lettuce evenly on 6 plates. Spoon couscous mixture evenly over lettuce.

shrimp, water, couscous, lump crabmeat, tomato, celery, green onions, fresh mint, capers, lemon juice, chicken broth, olive oil, mustard, clove garlic, boston lettuce

Taken from www.myrecipes.com/recipe/seafood-couscous-salad (may not work)