Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

276 calories; calories from fat 21%; fat 6.5g; saturated fat 1g; mono fat 2.1g; poly fat 2.5g; protein 16.8g; carbohydrates 35.6g; fiber 4.1g; cholesterol 65mg; iron 3.2mg; sodium 164mg; calcium 49mg.
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