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This couscous creation can be a side dish or the whole meal!

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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.



Coucous Salad


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.


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