This recipe is based on a recipe from Cooking Light magazine.
1 tablespoon canola oil
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1¼ cups fresh carrot juice,
such as Odwalla brand
1 package (8.8 ounces)
uncooked Israeli couscous,
such as Osem brand
1 teaspoon honey (optional)
Juice of 4 medium limes (¼ cup)
½ to 1 medium jalapeño pepper,
stemmed, seeded and minced
2 teaspoons grated ginger root
1½ pounds cooked, peeled and deveined shrimp, patted dry
1 cup sugar snap peas, trimmed and cut on the diagonal
1 scallion, white and light-green parts, thinly sliced crosswise (about ¼ cup)
Combine 1 teaspoon of the oil and 1 cup of the carrot juice in a medium saucepan; bring to a boil over medium-high heat. Slowly add the couscous, stirring to mix well. Reduce the heat to low; cover and cook for six to eight minutes, stirring once or twice, until the liquid has been absorbed. Remove from heat; place a folded cloth napkin over the mouth of the saucepan and place the lid on top.
Meanwhile, bring the remaining ¼ cup of carrot juice to a boil over medium-high heat in a large nonstick skillet; cook for one to two minutes or until it has reduced by half. Remove from heat and add the remaining 2 teaspoons of oil, then the honey, if using, the lime juice, jalapeño pepper to taste, ginger, salt to taste, shrimp and sugar snap peas, stirring to combine.
Transfer the couscous to a serving bowl and fluff with a fork, then add the reduced carrot juice-shrimp mixture and the sliced scallions, tossing to mix well. Divide among individual plates and serve immediately.
Per serving: 481 calories; 45 grams protein; 59 grams carbohydrates; 6 grams fat (1 saturated); 332 milligrams cholesterol; 532 milligrams sodium; 5 grams fiber.