Ingredients Jump to Instructions ↓

  1. 10 large scallops cut in half

  2. 16 large shrimp (Marinade: 1 tablespoons of lime 1/8 cup olive oil, salt and pepper and 1 teaspoon minced garlic)

  3. 2 cups Arugula chopped

  4. 1 box of plain couscous cooked according to directions (I use chicken or vegetable broth instead of water to cook the couscous)

  5. 2 mangos cut in large pieces skin removed

  6. 2 small avacados cut in half and removed from the skin

  7. 4 scallions diced fine

  8. 1/2 of a red pepper thin sliced

  9. 1 small onion

  10. 1 cup of jicama cut in thin strips

  11. 1 cup seedless cucumber cut in half moons and thin sliced Olive oil to grill the avacados and mangos Salt and pepper to taste Dressing

  12. 1/2 teaspoon red pepper flakes

  13. 1/2 teaspoon lime juice

  14. 1 teaspoon soy

  15. 3 tablespoons white wine vinegar

  16. 1 teaspoon honey

  17. 1 teaspoon dijon mustard

  18. 3 tablespoons olive oil

  19. 2 tablespoons cilantro fresh chopped Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. A few steps but well worth this. I make the dressing first and set aside. I mix the oil, mustard, honey, cilantro, salt and pepper, soy, lime juice and red pepper flakes. Mix well and store chilled until ready to use. Then marinade the shrimp and scallops, At least 1 hour … no more than 3. Just mix the lime, olive oil, salt and pepper and garlic. Mix in a large baggie, add the shrimp and scallops and keep in the refrigerator to marinade. Now prepare the veggies. In a small bowl, thin slice your red pepper, jicama, scallions, onion, arugula, and cucumber. Now make the couscous and cover and set to the side. I like to make it a large bowl. Just add the boiling broth or water to the bowl cover with a lid or saran wrap until ready to use.

  2. minutes later the couscous is done. Right before mixing with your seafood and vegetables, Mix with a fork to “fluff.” Also … remove the dressing to let come to room temperature. 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. Drizzle with olive oil, s/p and place on an inside or outside grill pan. Also put the scallops and shrimp on as well. They only takes minutes. Don’t over cook the seafood. Now … lightly chop the warm grilled fruit. Just rough chopped. Add the seafood to the couscous with all the vegetables and dressing and toss well. Last minute add the grilled fruit. Serve and ENJOY!!!


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