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Shrimp and Couscous Salad

Recipe Image

This delicious meal-in-one dish blends many interesting tastes and textures. Serve with whole grain bread.

Preparation facts

Servings: 4

Yield: 8 cups (1.9L)



1 1/4 cups (300mL) water

1 cup (200g) couscous, uncooked

1 tsp (5mL) sesame oil

1/2 lb (230g) shrimp, medium, peeled and deveined, uncooked

1 red bell pepper, chopped

3/4 cup (150g) frozen green peas, thawed

1/4 cup (9g) cilantro, chopped

8 lettuce leaves

2 Tbs (20g) toasted sesame seeds


1/4 cup (60mL) rice vinegar

2 Tbs (30mL) soy sauce, low sodium

2 tsp (10mL) sesame oil

1 clove garlic, minced


Bring water to a boil in a sauce pan, stir in couscous. Cover and remove from heat. Let stand 5 minutes. When cool, fluff couscous with a fork.

Heat oil in a nonstick skillet and add shrimp. Sauté just until pink.

In a large bowl, combine couscous, shrimp, red pepper, peas and cilantro.

In a small bowl, mix together rice vinegar, soy sauce, sesame oil and garlic. Pour over couscous mixture and toss well.

Serve salad on a bed of lettuce leaves and sprinkle with sesame seeds.

Nutrition facts

Serving Size 1 serving
Calories 459
Calories from Fat 67 (15%)
% Daily Value*
13%Total Fat 8g
6%Saturated Fat 1.2g
Polyunsaturated Fat 3.7g
Monounsaturated Fat 2.4g
35%Cholesterol 104mg
25%Sodium 595mg
78%Potassium 2729mg
26%Total Carbohydrate 79g
79%Dietary Fiber 19.7g
Sugars 3g
Sugar Alcohols 0g
64%Protein 32g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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