Sesame Shrimp-and-Couscous Salad

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.