I was a little unsure how the salsa would turn out, if all the flavors would go well together…well they did! I didn't actually measure any of the ingredients so I just guessed below, but I don't think you can mess up too much if you do more or less of any of them. The only thing I might change next time is to add either chopped tomato or red bell pepper for added color!
Ingredients:
1 tbs extra-virgin olive oil
1 box couscous mix, any flavor or 1 cup plain (I used Near East Parmesan Couscous box)
1 lb medium or large shrimp (I use frozen pre-cooked shrimp - so thaw, cut tails and pat dry)
1/4 cup chopped fresh cilantro
8 cups fresh baby spinach
1 tsp salt
1 tsp pepper
1 tsp red pepper flakes
1 large mango, peeled and diced
1 medium avocado, diced
1/2 red onion, chopped
Jarred sliced jalapenos, about 15 diced up
Juice from one lime
Directions:
Cook couscous according to box instructions.
Heat a skillet on medium-high heat. Add the olive oil, chopped onion & spinach. Cook until all spinach is almost completely wilted, about 3 minutes. Add the shrimp, salt, pepper & red pepper flakes. Squeeze lime over mixture and cook for 3-4 minutes (until shrimp is warmed & cooked through).
While shrimp mixture is cooking combine cilantro, mango, avocado & jalapenos in a bowl.
Mix together the couscous and shrimp mixture then garnish with avocado-mango salsa when you serve. Serves 4 - 5.
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