Sesame Shrimp-and-Couscous Salad

Becky Luigart-Stayner

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 21%
  • Fat: 6.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 2.5g
  • Protein: 16.8g
  • Carbohydrate: 35.6g
  • Fiber: 4.1g
  • Cholesterol: 65mg
  • Iron: 3.2mg
  • Sodium: 164mg
  • Calcium: 49mg

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

Preparation

  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.
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