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1
To make dressing: In a pint jar, combine the garlic, gingerroot, lime juice, sugar, peanut oil, nuoc mam, and hot pepper flakes, if using.
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2
Shake well.
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3
Set aside.
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4
To make the salad: In a medium saucepan over medium heat, bring the water, bouillon cube, and peanut oil to a boil.
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5
Add the couscous in a stream.
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6
Remove from the heat.
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7
Stir once.
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8
Cover and let stand until the couscous is tender, 12 to 15 minutes.
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9
Set aside to cool.
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10
Mix with half of the cilantro, half of the mint, and half of the peanuts.
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11
In a large bowl, combine the carrots, cucumber, onions, cabbage, and remaining cilantro and mint.
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12
Add the dressing and toss thoroughly.
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13
Spoon equal portions of couscous onto 6 dinner plates.
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14
Top with the vegetable mixture and the shrimp.
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15
Garnish with remaining peanuts, cilantro, and mint leaves.
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16
Serve at room temperature.
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17
Cook's Note: To cook the shrimp, rinse them under running water.
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18
In a medium saucepan, bring 4 cups water and 2 bay leaves to a boil.
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19
Add the shrimp, and cook until they are just pink, 4 to 5 minutes.
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20
Drain and let cool.
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21
Discard the cooking liquid and bay leaves.
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22
Shell and devein the shrimp.
