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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

KayMon's Review

TracySmith
September 09, 2013
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.

StacyYC's Review

alleycat
August 08, 2012
N/A

alleycat's Review

KayMon
July 29, 2012
Have made this for years and have always gotten rave reviews when I bring this for a potluck or office party. I have made the recipe exactly as written and love it.

darlamaxine's Review

darlamaxine
January 20, 2012
N/A

TracySmith's Review

StacyYC
July 20, 2011
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.