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.
I have made this dish so many times and every time I have to either give the recipe or promise to make it again. I make it exactly as written. I have also substituted millet for the couscous for extra protein.
Didn't quite make as written: Used the small sweet red/yellow/orange pepper in place of red bell; seasoned shrimp with salt, pepper, and a little Chinese Five Spice powder then grilled over charcoal. That said - we enjoyed this dish. Perfect for hot summer nights and just as good as cold leftovers the next day. The light smoky flavor from grilling over charcoal really adds something to the dish. We'll definitely make this again. Rated "Worthy of a special occasion" because I would take this to a summer potluck as a light offering.
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