SESAME SHRIMP-AND-COUSCOUS SALAD 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 teaspoons vegetable oil 1 1/2 teaspoon 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 tablespoons finely chopped unsalted, dry-roasted peanuts

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 a saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.

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.

Serves 4.

1 Serving - 1 1/2 cups: Calories: 276 (Cal. from fat: 21%), Fat: 6.5g (Satrated: 1g), Cholesterol: 65mg, Sodium: 164mg, Carbohydrate: 35.6g, Protein: 16.8g.

[Cooking Light, June 2000]