The Farmer Family Cookbook

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Ingredients

Dressing:

• 10.166666666667 garlic clove, minced
• 10.166666666667 tsp ginger root, minced
• 61 tbsp fresh lime juice
• 30.5 tbsp sugar
• 20.333333333333 tbsp peanut oil
• 20.333333333333 tbsp nuoc mam (Asian fish sauce)
• 10.166666666667 tsp hot pepper flakes

Salad:

• 1.330.221666666667 cups boiling water
• 10.166666666667 extra large fish bouillon cube
• 10.166666666667 tbsp peanut oil
• 10.166666666667 cup couscous
• 20.333333333333 tbsp fresh cilantro, finely chopped
• 20.333333333333 tbsp mint, finely chopped
• .50.0833333333333 cup salted, dry-roasted peanuts, coarsely chopped
• 20.333333333333 medium carrots, peeled and shredded
• 10.166666666667 medium cucumber, peeled, seeded and shredded
• 61 green onions, green included, finely sliced
• .50.0833333333333 head Napa cabbage, finely shredded
• 81.33333333333 oz medium shrimps, cooked and coarsely chopped
• Fresh cilantro and mint leaves, for garnish

Steps

1. Rinse raw shrimp and put into a saucepan with 4 cups water, 2 bay leaves and boil, cooking until they are just pink, 4-5 minutes. Drain and cool. Discard liquid and bay leaves. Shell and devein, coarsely chop and set aside.
2. Make dressing by combining garlic, ginger root, lime juice, sugar, peanut oil, nuoc mam and pepper flakes in a pint jar. Shake well and set aside.
3. Make salad: In saucepan bring the water, bouillon and peanut oil to a boil. Add couscous in a stream. Remove from heat. Stir once. Cover and let stand until couscous is tender, 12-15 minutes. Set aside to cool. Mix with half of cilantro, half of mint and half the peanuts.
4. In a large bowl combine the carrots, cucumber, onions, cabbage and the remaining cilantro and mint. Add dressing and toss thoroughly.
5. Spoon couscous onto serving plate, top with vegetable mixture and the shrimp. Garnish with remaining peanuts, cilantro and mint. Serve at room temperature.