Recipe by LMillerRN
Carrot juice, rich in beta-carotene, gives the couscous vibrant color and packs this dish with more than 100 percent of the daily recommended amount of Vitamin A. The juice is reduced to concentrate the flavor. From Cooking Light.
Top Review by Moridin
I found this recipe when looking for shrimp and couscous and figured I would give it a try. True to hepcat's review it was amazingly tasty. I added bell peppers to the mix and cooked the shrimp in the sauce.
- 1 tablespoon vegetable oil, divided
- 1 (12 ounce) can carrot juice, divided
- 3⁄4 cup uncooked couscous
- 1⁄4 cup fresh lime juice
- 2 -3 teaspoons minced seeded jalapeno peppers
- 2 teaspoons grated peeled fresh ginger
- 1⁄4 teaspoon salt
- 1⁄4 cup sliced green onion
- 4 cups gourmet salad greens
- 1 1⁄2 lbs cooked peeled and deveined medium shrimp
Directions See How It's Made
- Combine 1 teaspoon oil and 1 cup carrot juice in a medium saucepan; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes.
- While couscous stands, bring remaining carrot juice to a boil in a small saucepan; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; stir in 2 teaspoons oil, lime juice, jalapeño, ginger, and salt.
- Fluff couscous with a fork; stir in 1/4 cup reduced carrot juice mixture and onions. Combine remaining carrot juice mixture, greens, and shrimp in a bowl, tossing gently to coat.