14356 Tangy Asian Couscous Salad with Shrimp, Scallops and grilled Avacado and Mango 3 hours including pre and marinade 30-45 minutes 6-8 hearty servings Thu Jan 29 12:15:46 -0800 2009 Thu Jan 29 12:20:33 -0800 2009 Medium Asian User http://www.chow.com/recipes/14356 Thu, 29 Jan 2009 20:20:33 GMT I’m not sure if this is Asian, Caribbean or California cuisine. It is a bit of it all. It is a spicy Asian citrus dressing with fresh grilled shrimp, scallops, avacados and mango with fresh scallions and red peppers, jicama and fresh baby arugula. It is a great combination of warm and cold. This can be served warm, room temperature or even chilled. Personally I enjoy it warm but it is strictly up to you.

Sometimes a nice hearty salad is good, but also healthy. This is also great served with some homemade soup and a a nice bread.

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  • 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. 5 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!!!!
    • ]]>     http://www.chow.com kchurchill5 50 Main 10 large scallops cut in half

    ]]>     16 large shrimp

    ]]>     (Marinade: 1 tablespoons of lime 1/8 cup olive oil, salt and pepper and 1 teaspoon minced garlic)

    ]]>     2 cups Arugula chopped

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

    ]]>     2 mangos cut in large pieces skin removed

    ]]>     2 small avacados cut in half and removed from the skin

    ]]>     4 scallions diced fine

    ]]>     1/2 of a red pepper thin sliced

    ]]>     1 small onion

    ]]>     1 cup of jicama cut in thin strips

    ]]>     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:

    ]]>     1/2 teaspoon red pepper flakes

    ]]>     1/2 teaspoon lime juice

    ]]>     1 teaspoon soy

    ]]>     3 tablespoons white wine vinegar

    ]]>     1 teaspoon honey

    ]]>     1 teaspoon dijon mustard

    ]]>     3 tablespoons olive oil

    ]]>     2 tablespoons cilantro fresh chopped

    ]]>     Salt and pepper to taste

    ]]>     20 seafood 26106 pasta or grains 902 couscous 184 vegetables 1056 warm 392 side dish 5029 main course 140 medium 368 fruit 39 salad