800 ml water 3 cup
5 ml salt (for poaching water) 1 tsp
500 g medium shrimp, shelled, deveined & uncooked 1 lb
500 g bay scallops 1 lb
15 ml extra-virgin olive oil 1 tbsp
300 ml couscous 1 1/4 cup
125 ml extra-virgin olive oil 1/2 cup
125 ml fresh lemon juice 1/2 cup
1 ml pepper 1/4 tsp
1 cucumber, seeded & chopped
125 ml green onions, chopped 1/2 cup
125 ml parsley, chopped 1/2 cup
50 ml basil, chopped 1/4 cup
6 leaf lettuce leaves
6 lemon wedges
1 ml salt (for salad mixture) 1/4 tsp
In saucepan; bring water and salt to a boil. Add shrimp and scallops; cook 2 to 3 minutes or just until shrimp turn pink and scallops turn opaque. Reserve 2 cups (500 ml) of the poaching water; place in medium saucepan. Drain seafood; rinse with cold water to stop cooking. Refrigerate seafood until serving time. Meanwhile, bring reserved poaching water and 1 tablespoon (15 ml) oil to a boil. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Remove cover; fluff couscous with fork. Cool 10 minutes.
In medium glass bowl; combine 1/2 cup (125 ml) oil, lemon juice, pepper and salt; mix well. Add cucumber, onions, parsley, basil and cooled couscous; mix well. Refrigerate at least 1 hour or until serving time.
When ready to serve; line plates with lettuce. Spoon couscous mixture evenly onto lettuce. Top each with seafood. Garnish with lemon wedges.
Serves 6