Shrimp And Mango Couscous
Makes 4 servingsCouscous, an ideal pasta for speedy cooking, pairs nicely with baby shrimp and juicy mango. You can enjoy this dish immediately or cover, refrigerate, and be prepared to serve later for a cool lunch on a sunny summer day.
1 cup water
1 cup couscous
1 tablespoon olive oil
1 ½ cups jarred mango in 1-inch chunks (see Tip)
½ red bell pepper, finely chopped
2 tablespoons finely chopped jalapeño, or to taste
1 teaspoon minced garlic
5 ounces (1 cup) cooked salad shrimp
Salt to tasteHeat the water, until hot but not boiling, in a small saucepan over medium-high heat. Remove the pan from the heat; stir in the couscous. Let stand, covered, for 5 minutes or until the liquid is absorbed.Meanwhile, heat the oil in a medium skillet over high heat. Add the mango, bell pepper, jalapeño, and garlic. Cook, stirring occasionally, for 4 minutes or until the mango is softened but not mushy.Fluff the couscous with a fork and stir into the sauté pan. Stir in the shrimp. Season with salt.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
1 cup water
1 cup couscous
1 tablespoon olive oil
1 ½ cups jarred mango in 1-inch chunks (see Tip)
½ red bell pepper, finely chopped
2 tablespoons finely chopped jalapeño, or to taste
1 teaspoon minced garlic
5 ounces (1 cup) cooked salad shrimp
Salt to tasteHeat the water, until hot but not boiling, in a small saucepan over medium-high heat. Remove the pan from the heat; stir in the couscous. Let stand, covered, for 5 minutes or until the liquid is absorbed.Meanwhile, heat the oil in a medium skillet over high heat. Add the mango, bell pepper, jalapeño, and garlic. Cook, stirring occasionally, for 4 minutes or until the mango is softened but not mushy.Fluff the couscous with a fork and stir into the sauté pan. Stir in the shrimp. Season with salt.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
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