Sesame Shrimp-and-Couscous Salad

Sesame Shrimp-and-Couscous SaladRecipe
Becky Luigart-Stayner


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 276
Caloriesfromfat 21 %
Fat 6.5 g
Satfat 1 g
Monofat 2.1 g
Polyfat 2.5 g
Protein 16.8 g
Carbohydrate 35.6 g
Fiber 4.1 g
Cholesterol 65 mg
Iron 3.2 mg
Sodium 164 mg
Calcium 49 mg


3 1/4 cups water, divided
1/2 pound 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 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


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.

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.