Ingredients:
1 tablespoon vegetable oil, divided
1 (12 ounce) cans carrot juice, divided
3/4 cup uncooked couscous
1/4 cup fresh lime juice
2 -3 teaspoons minced seeded jalapeno peppers
2 teaspoons grated peeled fresh ginger
1/4 teaspoon salt
1/4 cup sliced green onions
4 cups gourmet salad greens
1 1/2 lbs cooked peeled and deveined medium shrimp
Directions:
Combine 1 teaspoon oil and 1 cup carrot juice in a medium saucepan; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes.
While couscous stands, bring remaining carrot juice to a boil in a small saucepan; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; stir in 2 teaspoons oil, lime juice, jalapeno, ginger, and salt.
Fluff couscous with a fork; stir in 1/4 cup reduced carrot juice mixture and onions. Combine remaining carrot juice mixture, greens, and shrimp in a bowl, tossing gently to coat.
Servings: 4
Time preparation: 25 min.
Time total: 45 min.