Sesame-Ginger Couscous Lettuce Cups

Prep Time 40 min
Cook Time N/A
Servings 6
Difficulty Easy


  • 1/3 cup low fat sesame ginger dressing
  • 3 tablespoons Laura Scudder's® Old Fashioned Smooth Peanut Butter stirred
  • 1 1/2 teaspoons lime juice
  • 1/4 teaspoon dark sesame oil
  • 1 cup cooked couscous, chilled
  • 1 cup cooked edamame, cooled
  • 1 (11 oz.) can mandarin oranges, drained
  • 1/2 (16 oz.) bag cole slaw
  • 1/2 (8 oz.) can diced water chestnuts, drained
  • 1/4 cup toasted slivered almonds
  • 2 tablespoons chopped red onion
  • Salt and pepper, to taste
  • 1 head Bibb lettuce, washed and dried


  • Step 1

    WHISK sesame ginger dressing, peanut butter, lime juice and sesame oil in medium bowl until smooth.

  • Step 2

    To toast almonds: Place almonds in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to prevent over-browning.

  • Step 3

    TOSS couscous, edamame, mandarin oranges, cole slaw, water chestnuts, almonds, red onions and sesame-ginger dressing in large bowl. Season to taste with salt and pepper.

  • Step 4

    FORM 2 lettuce leaves into a cup shape. Fill with 1 cup of couscous salad. Repeat to make 6 servings.