3 cups water	1 ¾ tsp. salt	1 lb. shelled deveined uncooked med. shrimp
1 lb. bay scallops	1 tbsp. extra virgin olive oil	1 (10 oz.) pkg. couscous
½ cup extra virgin olive oil	½ cup lemon juice	¼ tsp. pepper
1 med. cucumber, peeled if desired, seeded and chopped	½ cup chopped green onions	½ cup finely chopped fresh parsley
¼ cup chopped fresh basil	6 leaves leaf lettuce	6 lemon wedges

1. In large saucepan, bring water and 1 teaspoon of the 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 of the poaching water; place in medium saucepan. Drain seafood; rinse with cold water to stop cooking. Refrigerate seafood until serving time.
2. Meanwhile, bring reserved 2 cups poaching water and 1 tablespoon oil to a boil. Remove from heat; stir in couscous. Cover, let stand 15 minutes.
3. Remove cover; fluff couscous with fork. Cool 10 minutes.
4. In medium nonmetal bowl, combine ½ cup oil, lemon juice, pepper and remaing ¾ teaspoon salt; mix well. Add cucumber, onions, parsley, basil and cooled couscous; mix well. Refrigerate at least 1 hour or unitl serving time.
5. When ready to serve, line plates with lettuce. Spoon couscous mixture evenly onto lettuce. Top each with seafood. Garnish with lemon wedges.

Recipe fact:
Classic Middle Eastern tabbouleh salad inspired this seafood salad. In southern France, tabbouleh is made with couscous rather than bulger. Instead of the traditional mint flavoring, our recipe features basil.

Ingredient info:
Cucumbers purchased from farmer's markets aren't waxed. Those purchased at the grocery store have a thin coating of wax to help prevent spoilage and need to be peeled before eating.

Serving size: 1/6 of recipe
Calories: 490
Calories from fat: 200
Dietary exchanges: 3 starch, 3 lean meat, 3½ fat OR 3 carbohydrate, 3 lean meat, 3½ fat