1 T. vegetable oil, divided
1 (12-oz.) can carrot juice, divided
3/4 C. uncooked couscous
1/4 C. fresh lime juice
2 to 3 tsp. minced seeded jalape�o pepper
2 tsp. grated peeled fresh ginger
1/4 tsp. salt
1/4 C. sliced green onions
4 C. gourmet salad greens
1 1/2 lb. cooked peeled and deveined medium shrimp

Combine 1 tsp. oil and 1 C. 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 C. (about 2 1/2 minutes). Remove from heat; stir in 2 tsp. oil, lime juice, jalape�o, ginger, and salt. Fluff couscous with a fork; stir in 1/4 C. reduced carrot juice mixture and onions. Combine remaining carrot juice mixture, greens, and shrimp in a bowl, tossing gently to coat.

Yield: 4 servings
Serving size: about 1/2 C. couscous mixture and 1 1/2 C. shrimp mixture

Calories: 403
Fat: 5.8g
Fiber: 4.2g