Sesame Shrimp and Couscous Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A nice Asian-inspired salad for lunch or a light dinner. Recipe is from Cooking Light Magazine. Ingredients:
3 1/4 cups water, divided |
1/2 lb medium shrimp, peeled and deveined |
1 cup uncooked couscous |
1/4 cup seasoned rice vinegar |
2 teaspoons vegetable oil |
1 1/2 teaspoons low sodium soy sauce |
1/2 teaspoon dark sesame oil |
1 garlic clove, crushed |
1 1/2 cups romaine lettuce, thinly sliced |
1 cup red bell pepper, chopped (i prefer less) |
3/4 cup frozen green pea, thawed |
1/4 cup fresh cilantro, chopped |
2 tablespoons peanuts, chopped (dry roasted, unsalted) |
Directions:
1. 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 saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
2. Combine vinegar, vegetable oil, soy sauce, sesame oil, and garlic in a large bowl; stir well with a whisk. Add shrimp, couscous, lettuce, bell pepper, peas, and cilantro; toss well. Sprinkle with peanuts.
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