Ginger Shrimp with Carrot Couscous

Ingredients

• 12 ounce carrot juice divided canned
• 0.8 cup couscous uncooked
• 2 teaspoons ginger fresh grated peeled
• 0.3 cup green onions sliced
• 2 teaspoons jalapeno minced seeded
• 0.3 cup juice of lime fresh
• 4 cups gourmet salad greens 
• 0.3 teaspoon salt 
• 1.5 pounds shrimp deveined cooked peeled
• 1 tablespoon vegetable oil divided

Equipment

• bowl
• sauce pan

Directions

1. Combine 1 teaspoon oil and 1 cup carrot juice in a medium saucepan; bring to a boil. Gradually stir in couscous.
2. Remove from heat. Cover and let stand 5 minutes.
3. While couscous stands, bring remaining carrot juice to a boil in a small saucepan; cook until reduced to 1/4 cup (about 2 1/2 minutes).
4. Remove from heat; stir in 2 teaspoons oil, lime juice, jalapeo, ginger, and salt.
5. Fluff couscous with a fork; stir in 1/4 cup reduced carrot juice mixture and onions.
6. Combine remaining carrot juice mixture, greens, and shrimp in a bowl, tossing gently to coat.