Israeli Couscous Salad

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2 cups water

1 cup israeli (or pearl) couscous

1 tablespoon rice wine vinegar

1 tablespoon extra virgin olive oil

1 tablespoon orange juice

1 teaspoon white miso paste

8 ounces steamed large shrimp

2 clementines or small oranges, peeled and sectioned

1 tablespoon finely chopped fresh cilantro

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/2 avocado, peeled and cubed

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