Vietnamese Shrimp and Couscous Salad

Ingredients:

Salad

• 1 cup couscous
• 225 g of medium-sized boiled and coarsely chopped shrimp
• 1 and 1/3 cups boiling water
• 1 very large fish stock cube (available at Asian markets)
• 1 tbsp. l. peanut butter
• 20 sprigs finely chopped fresh cilantro (about 2 tablespoons)
• 30 finely chopped fresh mint leaves (about 2 tablespoons)
• 2 medium-sized carrots, peeled and cut into strips
• 1 medium-sized cucumber, peeled, seeded and cut into strips
• 6 thinly sliced ​​green onions (with green tops)
• 1/2 head of Chinese cabbage, finely shredded
• 1/2 cup (about 110 g) coarsely chopped, salted, dry-roasted peanuts
• Fresh coriander and mint leaves for garnish

Salad dressing

• 1 crushed clove of garlic
• 1 teaspoon of crushed ginger root
• 6 tablespoons fresh lime juice
• 3 tablespoons of sugar
• 2 tbsp. l. peanut butter
• 2 tablespoons Vietnamese Nuoc mam fish sauce
• 1 teaspoon hot pepper flakes

Preparation:

1. For cooking shrimp, rinse them under running water. In a medium saucepan, bring 4 cups of water and 2 bay leaves to a boil. Add the shrimp and cook until pink, 4-5 minutes. Drain and let cool. Discard the bay leaves. Peel and devein the shrimp.
2. To prepare the dressingIn a 1/2-quart jar, combine garlic, ginger root, lime juice, sugar, peanut oil, fish sauce, and hot pepper flakes (if using). Shake well.
   
   To prepare the saladIn a medium saucepan over medium heat, bring the water, bouillon cube, and peanut butter to a boil. Stir in the couscous. Remove from the heat. Stir once. Cover the pan and let stand until the couscous is tender, 12-15 minutes. Let cool. Stir in half the cilantro, half the mint, and half the peanuts.
3. In a large bowl, combine the carrots, cucumber, onion, cabbage, and the remaining cilantro and mint. Add the dressing and mix thoroughly.
   
   Divide the couscous among 6 dinner plates, portioning them evenly. Top with the vegetable mixture and shrimp. Garnish with the remaining peanuts, cilantro, and mint leaves. Serve at room temperature.