Couscous with California
Avocado, Mango and Shrimp
California Avocado Commission
24 large shrimp, peeled
and deveined
1 tablespoon seafood
grill seasoning
1 tablespoon olive oil,
plus more for sautéing
(optional)
2 cups water
1 10-ounce box
plain couscous
1/2 teaspoon salt
2 fresh, ripe California
Avocados, peeled, seeded
and cut into 1-inch cubes
2 tablespoons fresh
lemon juice
1 ripe mango, peeled, pitted
and cut into 1-inch cubes
2 green onions, thinly sliced
1 cup cooked edamame
(soybeans)
MANGO-LIME DRESSING
1 ripe mango, peeled,
pitted and cut into
1-inch cubes
1/2 cup fresh lime juice
1/4 cup olive oil
2 garlic cloves,
finely chopped
1 teaspoon Dijon-style
mustard
1/2 teaspoon sea salt
1/4 teaspoon ground
white pepper
1/4 teaspoon ground cumin
2 tablespoons snipped fresh
mint leaves
2 tablespoons snipped fresh
cilantro leaves
Toss shrimp with grill seasoning. Barbecue or sauté in
olive oil for about 3 minutes, turning once. Remove to
a plate. Set aside.
In a 2-quart saucepan, bring water to a boil. Stir in
couscous, 1 tablespoon oil and salt. Remove from the
heat, cover and let stand for 5 minutes. Remove the
lid, fluff with a fork and let cool.
In a bowl, combine avocado and lemon juice. Set aside.
In a large bowl, combine couscous, avocado, mango,
onions and edamame.
To prepare the dressing, combine mango, lime juice,
oil, garlic, mustard, salt, pepper and cumin in a food
processor and puree. Set aside. Stir in mint and cilantro just before using. Pour dressing to taste over the
salad and toss to coat. Dressing makes 2 cups.
Serve the salad topped with shrimp. Makes 8 servings.
Note: Large avocados (about 8 ounces) are recommended. If using smaller or larger avocados, adjust
quantity accordingly.
Recipe provided by the California Avocado Commission.
Halve the clementines crosswise and juice them,
using an electric citrus juicer or squeezing over a
bowl. Strain 1 cup of the juice into a measuring cup.
Reserve the pulp from the strainer. Save any remaining
juice for another use.
In a wide, large saucepan over medium-high heat,
melt butter with oil. Add shallots and bell pepper;
cook until shallots are soft, about 5 minutes, stirring
often. Mix in rice, stirring until coated with butter.
Pour in the clementine juice and 1 1/4 cups water.
When the liquid boils, reduce the heat, cover and
simmer for 15 minutes.
Stir in peas and the pulp from the clementines; cover
and cook 5 minutes longer. Remove from the heat
and let sit, covered, for 5 minutes. Fluff the pilaf with
a fork and season to taste with salt and pepper. Serve
hot. Makes 4 servings.
Brands may vary by region; substitute a similar product.
8-10 Dandy* clementines
1 tablespoon
unsalted butter
1 tablespoon canola oil
1 large shallot, very
finely chopped
1/2 red bell pepper,
finely chopped
1 cup parboiled
(converted) rice
1/2 cup frozen green peas
Salt and ground
black pepper
Clementine Pilaf
Duda Farm Fresh Foods
