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A delicious,
light-tasting flavorful salad...
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3¼
cups |
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water, divided |
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½
lb |
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medium shrimp, peeled and de-veined |
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1
cup |
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uncooked couscous |
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¼
cup |
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seasoned rice vinegar |
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2
Tbs |
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vegetable oil |
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1½
tsp |
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low
sodium soy sauce |
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½
tsp |
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dark
sesame oil |
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1
clove |
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garlic, crushed |
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1½
cups |
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thinly sliced romaine lettuce |
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1
cup |
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chopped red bell pepper |
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¾
cup |
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frozen peas, thawed |
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¼
cup |
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chopped fresh cilantro |
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2
Tbs |
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unsalted dry-roasted peanuts, finely
chopped |
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1 |
Bring 2 cups
water to boil in medium saucepan. Add shrimp and
cook 3 minutes (until pink). Drain and rinse
with cold water. Cut shrimp in half. |
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2 |
Bring 1¼
cups water to boil in a saucepan. Gradually stir
in couscous. Remove from heat, cover and let
stand for 5 minutes. Fluff with fork and let
cool. |
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3 |
Combine
vinegar, 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. |
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4 |
Sprinkle
salad with peanuts and serve. |
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Servings: 4 |
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