This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
RICHMOND, Va - Culinary specialist Shayne Rogers of ‘Shaynefully Delicious’ kept it light and flavorful in the kitchen with her Couscous with Mangoes, topped with a homemade avocado mixture. This chilled salad is perfect for a summer meal or healthy snack.
1 c uncooked couscous
1 ¼ c low-sodium chicken broth
¼ c sliced dates
1c frozen peas
½ c sliced green onions
1 red or yellow bell pepper, diced
½ c chopped cilantro
2T olive oil
3T fresh squeezed grapefruit juice
Salt & pepper
1 avocado, chopped
1 mango, chopped
juice of 1 lime
½ seeded and deveined jalapeno pepper, finely diced
Combine couscous, dates and peas in a large bowl. Heat broth in microwave for 2-3 minutes and pour over couscous mixture. Cover and let set for 5 minutes. When the couscous has absorbed the liquid fluff with a fork and add green onions, pepper and half of the cilantro and give it a mix. Whisk together oil and grapefruit juice adding salt and pepper to your taste. Pour over salad, mix, cover and refrigerate for about a half hour. Meanwhile, in a smaller bowl, mix together avocado, mango, lime juice, jalapeno, remaining cilantro and a pinch of salt. When the salad has chilled, serve it with a scoop of the avocado mixture on top.