Vietnamese couscous salad
Discover the flavors of Vietnam with this refreshing couscous salad. Packed with vibrant herbs and zesty dressing, it's a culinary delight for your taste buds.
Ingredients:
- 1 garlic clove, minced
- 1 teaspoon minced gingerroot
- 6 tablespoons fresh lime juice
- 3 tablespoons sugar
- 2 tablespoons peanut oil
- 2 tablespoons nuoc mam (Southeast Asian fish sauce, available at Asian markets)
- 1 teaspoon hot pepper flakes
- 1 1/3 cups boiling water
- 1 extra-large fish bouillon cubes (available at Asian markets)
- 1 tablespoon peanut oil
- 1 cup couscous
- 20 sprigs fresh cilantro, finely chopped (about 2 tablespoons)
- 30 fresh mint leaves, finely chopped (about 2 tablespoons)
- 1/2 cup (about 110g) salted, dry-roasted peanuts, coarsely chopped
- 2 medium carrots, peeled and shredded
- 1 medium cucumber, peeled, seeded, and shredded
- 6 green onions, green tops included, finely sliced
- 1/2 head Napa cabbage, finely shredded
- 230g medium shrimp, cooked and coarsely chopped, see note*
- Fresh cilantro leaves, for garnish
- Fresh mint leaves, for garnish
Instructions:
- For the dressing: Combine minced garlic, grated ginger, lime juice, sugar, peanut oil, nuoc mam, and optional hot pepper flakes in a pint jar. Shake the jar well and set it aside.
- For the salad: Bring water, bouillon cube, and peanut oil to a boil in a medium saucepan over medium heat. Slowly add couscous while stirring. Remove from heat, stir once, cover, and let it sit for 12 to 15 minutes until couscous is tender. Allow it to cool before mixing in half of the cilantro, mint, and peanuts.
- In a large bowl, mix together carrots, cucumber, onions, cabbage, and the remaining cilantro and mint. Pour the dressing over the vegetables and mix well.
- Divide the couscous evenly onto 6 plates. Top with the vegetable mixture and shrimp. Sprinkle with the rest of the peanuts, cilantro, and mint leaves. Serve the dish at room temperature.
- Tip for cooking the shrimp: Wash the shrimp under cold water. In a medium saucepan, bring 4 cups of water and 2 bay leaves to a boil. Add the shrimp and cook until they turn pink, which should take about 4 to 5 minutes. Drain, let them cool, and peel and devein before adding them to the salad.
Summary:
- Calories: 2209 kcal
- Fat: 100 g
- Protein: 111 g
- Carbs: 238 g
- Potassium: 4126 mg
- Magnesium: 577 mg