Wednesday, May 23, 2007

Shrimp Couscous Salad

This is a Cooking Light recipe that I adjusted and changed a little. It is a unique and wonderful combination of ingredients. I am craving more now while I am posting this. I think it's mostly the sesame oil, vinegar, and fresh cilantro. Or maybe the couscous and the peanuts. Well, give it a try, and you be the judge.

Shrimp Couscous Salad

1 lb medium shrimp, peeled (and deveined if desired)
1 box Near East Parmesan Couscous
1/2 cup apple cider vinegar
1 tbsp vegetable oil
1 tbsp soy sauce
1 tsp sesame oil
1- 1/2 cups romaine lettuce, torn into small pieces
3/4 cup chopped red bell pepper
1 cup frozen green peas, thawed
1/4 cup chopped fresh cilantro
1/4 cup chopped peanuts

Bring 4 cups water to a boil in a medium saucepan. Add shrimp and cook, about 3 minutes, or until done. Drain and rinse with cold water. Cut shrimp in half. Prepare couscous according to package directions.
Combine vinegar, oils, soy sauce, pepper, peas, and cilantro. Add couscous and shrimp. Sprinkle with peanuts.
Yield: 4 servings

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