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Sesame Shrimp-and-Couscous Salad

Becky Luigart-Stayner
Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.