Lemony Shrimp Salad with Couscous

1 cup couscous

kosher salt and black pepper

1 1/2 pounds cooked peeled and deveined medium shrimp

1/2 pound snap peas, trimmed and cut into bite-size pieces

1 pint cherry tomatoes, halved

3/4 cup torn fresh basil leaves

2 scallions, thinly sliced

2 tablespoons olive oil

2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice

Directions

1. Place the couscous in a large bowl. Add 1 cup very hot tap water and ¼ teaspoon each salt and pepper. Cover and let sit for 5 minutes; fluff with a fork.
2. Meanwhile, in a medium bowl, combine the shrimp, snap peas, tomatoes, basil, scallions, oil, lemon zest and juice, ¾ teaspoon salt, and ¼ teaspoon pepper and toss to combine. Serve over the couscous.