Shrimp and Israeli Couscous Salad with Mango and Avocado

Shrimp and Israeli Couscous Salad with Mango and Avocado - A Thought For Food

Being the primary cook in our house, I have a lot of control over what's on the table. I prepare what I crave, and lately it's been salads. Often this is a green salad with vegetables and roasted salmon. However, when I'm in the mood for something heartier, I bust out the rice or couscous (I love my carbs). For this bowl, I pulled together a bunch of ingredients that make me sublimely happy: shrimp, mango, herbs, and avocado. It may not be the healthiest "salad," but its fresh and vibrant flavors are what I need to get me through these last weeks of winter.

Shrimp and Israeli Couscous Salad with Mango and Avocado - A Thought For Food

Shrimp and Israeli Couscous Salad with Mango and Avocado

Servings: 4-6, as a side

Ingredients:
1 1/2 cups Israeli couscous
3 cups vegetable broth
3/4 lb shrimp, peeled and deveined
1 mango, cut into 1/2-inch pieces
1 avocado, cut into 1/2-inch pieces
1/4 cup torn mint leaves
1/8 cup torn parsley leaves, stems removed
1 red pepper, chopped
1 garlic clove, minced
2 teaspoons minced ginger
Juice of 1 lime
Olive oil
Vegetable oil
Paprika
Salt
Black pepper

Directions:
In a medium saucepan, heat one tablespoon of olive oil over medium-high heat. Add couscous and stir continuously until the couscous gets a little color and smells toasted, 4 to 5 minutes. Add water and 1/2 teaspoon salt. Bring to a boil and reduce heat, cover, and simmer for 15 minutes. If there is any remaining liquid, drain through a colander. 

In a mixing bowl, toss shrimp with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add shrimp and cook for 3 minutes on each side.

Transfer the couscous and shrimp to a large serving bowl and toss with the red pepper, mango, lime juice, parsley, mint, garlic, and ginger. Season with salt and pepper, to taste.

Shrimp and Israeli Couscous Salad with Mango and Avocado - A Thought For Food