Carrot juice, ginger, jalapeno and lime juice make a zesty dressing for this couscous.
Ingredients
- 6 Tablespoons extra virgin olive oil, divided
- 3 quarts fresh carrot juice, divided 6 cups, 3 cups and 3 cups
- 4 cups uncooked couscous
- 1 1/2 cups fresh lime juice
- 4 Tablespoons minced seeded jalapeno pepper
- 4 Tablespoons grated peeled fresh ginger
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups thinly sliced scallions
- 4 pounds mesclun salad mix
- 2 pounds cooked peeled and deveined medium shrimp (weigh shrimp after cooking) (2 1/2 pounds shrimp with shells before cleaning)
Directions
- Divide couscous between two 2 inch full hotel pans. Rub the couscous in each pan with 2 Tablespoons of olive oil.
- Bring 6 cups carrot juice to a boil and pour 3 cups of the boiling carrot juice evenly over each pan of couscous.
- Cover each pan tightly with plastic wrap and allow couscous to absorb water, about 10-15 minutes.
- Remove plastic and rake the couscous with your hands or two forks to break up any lumps.
- Transfer couscous to two cheesecloth lined, perforated 2 inch hotel pans. Steam couscous in steamer for 15-20 minutes. Meanwhile, bring 3 cups carrot juice to a boil.
- Remove from steamer and rake couscous again to break up any lumps. Scatter remaining 3 cups carrot juice evenly over the two pans of couscous, rake it well to combine and put back into steamer. Steam for 20 minutes. If all the carrot juice hasn’t been absorbed, let couscous sit in warm place and it will gradually absorb all the carrot juice.
- While preparing the couscous, bring remaining 3 cups carrot juice to a boil in a small saucepan; cook until reduced to 1 1/2 cups. Remove from heat, and whisk in remaining 1/4 cup olive oil, lime juice, jalapeno, ginger, and salt to make the carrot dressing.
- When couscous is completely cooked, toss with in 1 1/2 cups carrot dressing and scallions. Gently toss remaining carrot dressing with greens and shrimp in a bowl to coat.
Nutrition Facts
24 servings per container
Serving Size 297G
| Amount per serving | ||
|---|---|---|
| Calories | 260 | |
| % Daily Value* | ||
| Total Fat 5g | 8% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1g | ||
| Monounsaturated Fat 2.5g | ||
| Cholesterol 72mg | 23% | |
| Sodium 320mg | 13% | |
| Total Carbohydrate 39g | 13% | |
| Dietary Fiber 4g | 16% | |
| Total Sugars 0g | ||
| Includes 0g Added Sugars | % | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 8g | ||
| Protein 16g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 0mg | 15% | |
| Iron 0mg | 20% | |
| Potassium 850mg | 24% | |
| Vitamin A 0mcg | 560% | |
| Vitamin C 0mcg | 70% | |
| Vitamin E 0mg | 15% | |
| Vitamin K 0mcg | 450% | |
| Thiamin 0mg | 15% | |
| Riboflavin 0mg | 10% | |
| Niacin 0mg | 15% | |
| Vitamin B6 0mg | 20% | |
| Folate 0mcg | 0% | |
| Vitamin B12 0mcg | 10% | |
| Biotin 0mcg | 0% | |
| Chloride 0mg | 4% | |
| Pantothenate 0mg | 10% | |
| Phosphorus 0mg | 25% | |
| Iodine 0mcg | 2% | |
| Magnesium 0mg | 20% | |
| Zinc 0mg | 8% | |
| Selenium 0mcg | 30% | |
| Copper 0mg | 20% | |
| Manganese 0mg | 35% | |
| Chromium 0mcg | 0% | |
| Molybdenum 0mcg | 25% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Carrot Juice, Shrimp, Couscous (100% Durum Wheat Semolina), Lime Juice, Lettuce, Swiss Chard, Radicchio, Spinach, Beet Greens, Arugula, Kale, Scallion, Olive Oil, Ginger, Jalapeno Pepper, Salt.