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Related recipes: Dairy-Free, Easy, Egg-Free, Fall, Garlic, Herbs, High Fiber, Lettuce, Low-Sugar, Main Dishes, Nuts and Seeds, Pasta, Peas, Seafood, Shrimp, Summer, Sweet Pepper
Add these dishes to make a full meal:
Spicy African Chicken Peanut Soup
Persian Tomato and Cucumber Salad with Lime-Mint Dressing
This delicious meal-in-one dish blends many interesting tastes and textures. Serve with whole grain bread.
Servings: 4
Yield: 8 cups (1.9L)
Salad:
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
Dressing:
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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
