Makes 4 servings
Couscous, an ideal pasta for speedy cooking, pairs nicely with baby shrimp and juicy mango. You can enjoy this dish immediately or cover, refrigerate, and be prepared to serve later for a cool lunch on a sunny summer day.
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1 cup water
1 cup couscous
1 tablespoon olive oil
1 ½ cups jarred mango in 1-inch chunks
½ red bell pepper, finely chopped
2 tablespoons finely chopped jalapeño, or to taste
1 teaspoon minced garlic
5 ounces (1 cup) cooked salad shrimp
Salt to taste
Heat the water, until hot but not boiling, in a small saucepan over medium-high heat. Remove the pan from the heat; stir in the couscous. Let stand, covered, for 5 minutes or until the liquid is absorbed.
Meanwhile, heat the oil in a medium skillet over high heat. Add the mango, bell pepper, jalapeño, and garlic. Cook, stirring occasionally, for 4 minutes or until the mango is softened but not mushy.
Fluff the couscous with a fork and stir into the sauté pan. Stir in the shrimp. Season with salt.