Couscous Salad with Shrimp and Bean SproutsTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:90.6 kcal
Proteins:7.1 g
Fats:3.2 g
Carbohydrate:9.2 g
Fibers:1.6 g
Sugar:0.7 g
Cholesterol:34.7 mg
Sodium:128.5 mg
Calcium:41.1 mg
Energy:298 kcal
Proteins:23.4 g
Fats:10.5 g
Carbohydrate:30.2 g
Fibers:5.2 g
Sugar:2.4 g
Cholesterol:114 mg
Sodium:422.6 mg
Calcium:135.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
300
g
shrimp
15
ml
olive oil
100
g
couscous
200
g
cherry tomatoes
1
yellow pepper
1
package of mesclun salad
100
g
bean sprouts
15
g
cilantro
**Dressing
15
ml
soy sauce
15
ml
lime juice
15
ml
mild chili sauce
15
ml
sesame oil
salt and pepper
**Garnish
10
g
fresh mint
METHOD
- Sauté the shrimp in oil in a skillet.
- Cook the couscous in salted water according to the package directions. Refrigerate.
- Halve the cherry tomatoes
- Dice the yellow pepper.
- In a bowl, combine the ingredients for the dressing.
- On a platter or in a salad bowl, place the mesclun, couscous, shrimp, bean sprouts, tomatoes, yellow pepper and cilantro; combine.
- Garnish with fresh mint.
CHEF'S NOTES
You can replace the shrimp with flaked crab or diced surimi.
