Sesame Shrimp and Couscous Salad

Submitted by DailyInspiration

"A nice Asian-inspired salad for lunch or a light dinner. Recipe is from Cooking Light Magazine."

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 4

ingredients

• 3 1⁄4 cups water, divided
• 1⁄2 lb 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 romaine lettuce, thinly sliced
• 1 cup red bell pepper, chopped (I prefer less)
• 3⁄4 cup frozen green pea, thawed
• 1⁄4 cup fresh cilantro, chopped
• 2 tablespoons peanuts, chopped (dry roasted, unsalted)

directions

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.