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

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.

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!!!