Lemony Shrimp Salad With Couscous

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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

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