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Vietnamese Couscous Salad

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E
MineralsSelenium, Iodine, Fluorine, Manganese, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Dressing

  2. 1 Garlic clove - minced

  3. 1 teaspoon 5ml Minced gingerroot

  4. 6 tablespoons 90ml Fresh lime juice

  5. 3 tablespoons 45ml Sugar

  6. 2 tablespoons 30ml Peanut oil

  7. 2 tablespoons 30ml Nuoc mam

  8. (Southeast Asian fish sauce, available

  9. At Asian markets)

  10. 1 teaspoon 5ml Hot pepper flakes

  11. Salad

  12. 1 1/3 cups 315ml Boiling water

  13. 1 Extra-large fish bouillon cube

  14. (available at Asian markets)

  15. 1 tablespoon 15ml Peanut oil

  16. 1 cup 237ml Couscous

  17. 2 tablespoons 30ml Finely-chopped fresh cilantro

  18. 2 tablespoons 30ml Finely-chopped fresh mint leaves

  19. 1/2 cup 73g / 2.6oz Salted dry-roasted peanuts - (abt 4 oz) - coarsely chopped

  20. 2 cups 220g / 7.8oz Carrots - peeled, shredded (medium)

  21. 1 cup 237ml Cucumber - peeled, seeded, (medium)

  22. And shredded 6 Green onions, green tops included - finely sliced

  23. 1/2 Napa cabbage - finely shredded

  24. 8 oz 227g Medium shrimp - cooked, and Coarsely chopped Fresh cilantro leaves - for garnish

  25. Fresh mint leaves - for garnish

Instructions Jump to Ingredients ↑

  1. To make dressing: In a pint jar, combine the garlic, gingerroot, lime juice, sugar, peanut oil, nuoc mam, and hot pepper flakes, if using. Shake well. Set aside.

  2. To make the salad: In a medium saucepan over medium heat, bring the water, bouillon cube, and peanut oil to a boil. Add the couscous in a stream. Remove from the heat. Stir once. Cover and let stand until the couscous is tender, 12 to 15 minutes. Set aside to cool. Mix with half of the cilantro, half of the mint, and half of the peanuts.

  3. In a large bowl, combine the carrots, cucumber, onions, cabbage, and remaining cilantro and mint. Add the dressing and toss thoroughly.

  4. Spoon equal portions of couscous onto 6 dinner plates. Top with the vegetable mixture and the shrimp. Garnish with remaining peanuts, cilantro, and mint leaves. Serve at room temperature.

  5. This recipe yields 4 to 6 servings.

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