Couscous Salad with Shrimp

This recipe is from the May 2009 Cosmopolitan magazine.  It was before I was cooking couscous on a regular basis, and I was excited about making this, since it was dubbed a "sexy picnic for two."  Unfortunately, Austin doesn't really cold meals and didn't find it as exciting as I did.  I thought it was absolutely delicious!

A perfect fresh and light meal on a hot day.

Couscous Salad with Shrimp

Ingredients
- 1 box couscous (I used toasted pine nut couscous)
- 1 frozen package shrimp (I used already cooked, tail off, but you could use uncooked to make the meal a little warmer)
- 1/2 cup chopped cucumber
- 1/2 cup sliced grape tomatoes
- 1/4 cup chopped celery
- 1 Tbs dried parsley
- 2 Tbs extra-virgin olive oil
- 1 Tbs lemon juice
- 1/2 bag fresh spinach


Directions
Prepare couscous according to box and let cool.  In a large bowl, mix shrimp, veggies, couscous and parsley.  Drizzle with olive oil and lemon juice, and combine.  Serve over bed of spinach.