Sesame Shrimp-and Couscous Salad
Source of Recipe
Cooking Light
Recipe Introduction
A tasty, light summer meal.
List of Ingredients
3 1/4 cups water -- divided
1/2 pound shrimp -- peeled and deveined
1 cup uncooked couscous
1/4 cup seasoned rice vinegar
2 teaspoons oil
1 1/2 teaspoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
1 clove garlic -- crushed
1 1/2 cups thinly sliced romaine lettuce
1 cup chopped red bell pepper
3/4 cup frozen green peas -- thawed
1/4 cup chopped fresh cilantro
2 tablespoons finely chopped unsalted dry-roasted
peanuts
Recipe
Bring 2 cups water to a boil in a medium saucepan. Add shrimp, cook 3 minutes or until done. Drain and rinse with cold water; cut shrimp in half. Bring 1 1/4 cups water to a boil in a saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with fork; cool. Combine vinegar, oil, soy sauce, sesame oil and garlic in a bowl; stir well with a whisk. Add shrimp, couscous, lettuce, bell pepper, peas and cilantro; toss well. Sprinkle with peanuts.
276 calories/serving - makes 4 servings
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