Vietnamese Couscous Salad

Ingredients

• 1 garlic clove, minced
• 1 teaspoon minced gingerroot
• 6 tablespoons fresh lime juice
• 3 tablespoons sugar
• 2 tablespoons peanut oil
• 2 tablespoons nuoc mam (Southeast Asian fish sauce, available at Asian markets)
• 1 teaspoon hot pepper flakes
• 1 1/3 cups boiling water
• 1 extra-large fish bouillon cubes (available at Asian markets)
• 1 tablespoon peanut oil
• 1 cup couscous
• 20 sprigs fresh cilantro, finely chopped (about 2 tablespoons)
• 30 fresh mint leaves, finely chopped (about 2 tablespoons)
• 1/2 cup (about 4 ounces) salted, dry-roasted peanuts, coarsely chopped
• 2 medium carrots, peeled and shredded
• 1 medium cucumber, peeled, seeded, and shredded
• 6 green onions, green tops included, finely sliced
• 1/2 head Napa cabbage, finely shredded
• 8 ounces medium shrimp, cooked and coarsely chopped, see note*
• Fresh cilantro leaves, for garnish
• Fresh mint leaves, for garnish

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