Served as main course. Non-vegetarian dish. Speciality: Occasion - Savory.

1 Tablespoon Vegetable Oil, divided

1 (12 ounce) can 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

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, jalapeņo, 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.

Preparation time: 25 minutes

Cooking time: 45 minutes

Serves: 4

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