Shrimp and Mango Couscous with Tomato Spinach Salad

Cooking for one? No problem! This is the perfect protein-packed meal that’s ready in a flash. Cooking for more? Just adjust the quantities (e.g., double or quadruple) as required.


  • 5 large shrimp
  • ¾ tsp + ½ tsp olive oil
  • 1/8 tsp each sea salt and freshly ground black pepper
  • ½ tsp minced garlic
  • 1/3 cup + 1 Tbs low-sodium vegetable or chicken stock
  • 5 medium asparagus, chopped
  • 3 Tbs whole wheat couscous
  • ¼ cup chopped mango
  • 2½ tsp lime juice
  • 2 tsp Dijon mustard
  • 1 Tbs chopped parsley
  • ¼ tsp lime zest


  • Preheat oven to 350F. Line a baking sheet with parchment paper or foil.
  • Toss shrimp with 3/4 tsp olive oil, salt, pepper and minced garlic. Spread on baking sheet and bake 10 minutes.
  • Meanwhile, bring stock to a boil in a small saucepan. Add asparagus; return to boil.
  • Stir in couscous; cover and remove from heat. Let sit 5-8 minutes; fluff with a fork.
  • Slice shrimp into ¾” pieces. Stir shrimp  and mango into couscous; spoon onto a plate.
  • In a small bowl, whisk ½ tsp olive oil, lime juice, Dijon mustard, parsley and lime zest. Drizzle over shrimp. Serve with Tomato Spinach Salad. Serves 1.

Tomato Spinach Salad: Toss ½ cup cherry tomatoes with ¼ tsp olive oil and a pinch sea salt. Bake 15 minutes at 400F or until tomatoes start to wrinkle. Spoon tomatoes on 3 cups baby spinach; sprinkle with 2 Tbs crumbled feta cheese. Drizzle with ½ tsp olive oil and 1 Tbs balsamic vinegar.


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