Vietnamese Couscous Salad Recipe

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Nutrition per serving    (USDA % daily values)
CAL
607
FAT
85%
CHOL
36%
SOD
75%

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Ingredients for 4 servings

Fresh cilantro leaves, for garnish

2 medium carrots, peeled and shredded

Fresh mint leaves, for garnish

1 garlic clove, minced

1 teaspoon hot pepper flakes

8 ounces medium shrimp, cooked and coarsely chopped, see note*

2 tablespoons peanut oil

20 sprigs fresh cilantro, finely chopped (about 2 tablespoons)

1 1/3 cups boiling water

1/2 head Napa cabbage, finely shredded

1 tablespoon peanut oil

1 medium cucumber, peeled, seeded, and shredded

1/2 cup (about 4 ounces) salted, dry-roasted peanuts, coarsely chopped

3 tablespoons sugar

1 cup couscous

1 teaspoon minced gingerroot

1 extra-large fish bouillon cubes (available at Asian markets)

2 tablespoons nuoc mam (Southeast Asian fish sauce, available at Asian markets)

6 tablespoons fresh lime juice

30 fresh mint leaves, finely chopped (about 2 tablespoons)

6 green onions, green tops included, finely sliced

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