Tangy Asian Couscous Salad with Shrimp, Scallops and grilled Avacado and Mango Recipe kchurchill5

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   A few steps but well worth this.

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   I make the dressing first and set aside.

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   I mix the oil, mustard, honey, cilantro, salt and pepper, soy, lime juice and red pepper flakes.

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   Mix well and store chilled until ready to use.

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   Then marinade the shrimp and scallops, At least 1 hour ... no more than 3.

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   Just mix the lime, olive oil, salt and pepper and garlic.

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   Mix in a large baggie, add the shrimp and scallops and keep in the refrigerator to marinade.

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   Now prepare the veggies.

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   In a small bowl, thin slice your red pepper, jicama, scallions, onion, arugula, and cucumber.

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    Now make the couscous and cover and set to the side.

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    I like to make it a large bowl.

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    Just add the boiling broth or water to the bowl cover with a lid or saran wrap until ready to use.

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    5 minutes later the couscous is done.

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    Right before mixing with your seafood and vegetables, Mix with a fork to fluff.

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    Also ... remove the dressing to let come to room temperature.

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    Also prepare the fruit, just skin removed from the mango and avacado, and cut in large pieces for the mango and in half for the avacado.

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    Drizzle with olive oil, s/p and place on an inside or outside grill pan.

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    Also put the scallops and shrimp on as well.

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    They only takes minutes.

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    Dont over cook the seafood.

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    Now ... lightly chop the warm grilled fruit.

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    Just rough chopped.

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    Add the seafood to the couscous with all the vegetables and dressing and toss well.

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    Last minute add the grilled fruit.

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    Serve and !!!

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    !

* Per serving · 4 servings · Values may vary.