Carrot juice, rich in beta-carotene, gives the couscous vibrant color and packs this dish with more than 100 percent of the daily recommended amount of Vitamin A. The juice is reduced to concentrate the flavor.
1 tablespoon vegetable oil, divided
1 (12-ounce) can carrot juice, divided
3/4 cup uncooked couscous
1/4 cup fresh lime juice
2 to 3 teaspoons minced seeded jalapeño pepper
2 teaspoons grated peeled fresh ginger
1/4 teaspoon salt
1/4 cup sliced green onions
4 cups gourmet salad greens
1 1/2 pounds cooked peeled and deveined medium shrimp
How to Make It
Combine 1 teaspoon oil and 1 cup carrot juice in a medium saucepan; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes.
While couscous stands, bring remaining carrot juice to a boil in a small saucepan; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; stir in 2 teaspoons oil, lime juice, jalapeño, ginger, and salt.
Fluff couscous with a fork; stir in 1/4 cup reduced carrot juice mixture and onions. Combine remaining carrot juice mixture, greens, and shrimp in a bowl, tossing gently to coat.