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Laurdee

Sesame Shrimp-and-Couscous Salad~~5 points

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3-1/4 cups water, divided

1/2 pound medium shrimp, peeled and deveined

1 cup uncooked couscous

1/4 cup seasoned rice vinegar

2 tsp. vegetable oil

1-1/2 tsp. low-sodium soy sauce

1/2 tsp. dark sesame oil

1 garlic clove, crushed

1-1/2 cups thinly sliced romaine lettuce

1 cup chopped red bell pepper

3/4 cup frozen green peas, thawed

1/4 cup chopped fresh cilantro

2 tbs. finely chopped unsalted, dry-roasted peanuts

 

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; coo.

 

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. Yield: 4 servings (serving size: 1-1/2 cups)


Be careful of your thoughts, for your thought become your words.

Be careful of your words, for your words become your actions.

Be careful of your actions, for your actions become your habits.

Be careful of your habits, for your habits become your character.

Be careful of your character, for your character becomes your destiny.

Author unknown

 

http://laurdee.blogspot.com

 

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This was excellent, but we discovered that we do not care for cilantro!! :eek: Next time I'll just leave that one out!!! Try it! :cool:


Be careful of your thoughts, for your thought become your words.

Be careful of your words, for your words become your actions.

Be careful of your actions, for your actions become your habits.

Be careful of your habits, for your habits become your character.

Be careful of your character, for your character becomes your destiny.

Author unknown

 

http://laurdee.blogspot.com

 

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This does sound good and I will try it. Probably will use shrimp already cooked. I have never cooked shrimp. You do have to acquire a taste for cilantro. In the cooking class I take, it is used often and I'm getting use to it. It does have it's own flavor. At first I thought we were eating cat nip.

Better to only use a little and snip it real fine in a measuring cup.

 

I'm taking a Quinoa, apricot and pistasho nut salad to a pot luck tonight and it has 1/4 c. of snipped cilantro. Also cumin that I'm trying to get use to.


ann p

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I absolutely love this recipe (minus the cilantro). Immediately after I make it, I divide it into six 1-cup ziploc reusable containers (3.3 points each), so that I can just whip one out of the fridge as needed. This is becoming a staple food for me -- thanks for the recipe! :D :D


Lisa<BR>170.4/135/WW140/PWG135<BR>"The greater the obstacle the more glory in overcoming it."<BR>-- Moliere

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Laurdee,

 

This sounds wonderful! I do like cilantro, so I'll use it when I make this. I didn't like cilantro as first -- had a "soapy" taste to it, but now I really appreciate the flavor it adds (and it doesn't taste soapy to me now..)

 

Regardless this sounds like the perfect summer dinner (when it's just too hot to eat something warm..).

 

Thank you for posting!

 

Paula :D


179.2/137.2/145(WWG)/135 (PG)

 

Lifetime since May 1988

Back On Program since November 29, 2008

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Guest Hailey

This sounds wonderful, thanks for sharing!

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This is just one of the most wonderful summer recipes ever!


Abby

 

SW: 285 (1/1/08)

CW: 179

 

"Anywhere is walking distance, if you've got the time."

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