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In a small pot, bring chicken broth to a boil. Stir in couscous, cover and remove from heat. After 5 minutes, put couscous in a bowl, fluff with a fork and stir in lemon juice and olive oil. Let cool to room temperature, at least one hour.
Whisk together lemon juice, olive oil, mint and salt. Add shrimp and marinate for 30 minutes, stirring occasionally.
Once the couscous has reached room temperature, add all salad ingredients and stir to combine. Transfer salad into a serving bowl and arrange shrimp on top. Drizzle remaining marinade over shrimp and salad as a dressing.
We usually have this served on a bed of baby arugula. This recipe makes a lot for two people, but we usually don't have anything with it other than some good bread and a crisp white wine. Usually there's a bit left over.
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