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.
Cooking Light DECEMBER 2002
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.
Go to full version of