Ingredients Jump to Instructions ↓

  1. Vegetable oil cooking spray

  2. 8 cups baby spinach

  3. 1 cup couscous

  4. 1 pound medium shrimp, shelled and deveined

  5. 1/2 cup chopped fresh cilantro, divided

  6. 1 tablespoon extra-virgin olive oil

  7. 3/4 teaspoon salt,divided

  8. 1 large mango, peeled and diced

  9. 1 medium avocado, diced

  10. 1 medium tomato, diced

  11. 1/4 cup chopped red onion

  12. 1/2 jalapeño chile, seeded and finely chopped

  13. 1 tablespoon fresh lime juice

Instructions Jump to Ingredients ↑

  1. Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.


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