Ingredients
olive or vegetable oil cooking spray
6ozspinach,(about 8 cups) roughly chopped
1⅓cupscouscous,not pearl couscous
1cuplow sodium chicken broth
salt and freshly ground black pepper
1¼lbslarge shrimp,peeled and deveined
2½tbspfresh lime juice,divided
2½tbspolive oil,divided
½cupcilantro,divided, chopped
2garlic,cloves, minced
1tspground cumin
1large mango,peeled and diced
1large avocado,peeled and diced
1medium vine ripe tomato,or 2 small Roma tomatoes, diced
⅓cupred onion,chopped, rinsed under water and drained
Preparation
Preheat a gas grill over medium-high heat to about 450 degrees F.
Cut 8 sheets of 14×12-inch heavy-duty aluminum foil. Layer 2 sheets of foil per packet, with each sheet of foil going opposite directions for each (to have 4 packets total).
Spray the center of the top 4 pieces of foil with vegetable oil spray. Layer spinach over each packet.
In a bowl, toss together couscous and broth and season lightly with salt. Divide couscous among each packet, placing it over spinach.
Toss shrimp with 1½ tablespoons lime juice, 1½ tablespoons olive oil, ¼ cup cilantro, garlic, cumin, and season with salt and pepper to taste. Divide shrimp among packets layering over couscous.
Wrap foil and crimp edges to seal, then grill sealed side up for about 12 to 14 minutes until shrimp and couscous have cooked through.
Meanwhile, prepare the salsa. In a medium mixing bowl, toss together mango, avocado, tomato, red onion, remaining ¼ cup cilantro, 1 tablespoon lime juice, 1 tablespoon olive oil, and season with salt and pepper to taste.
Remove packets from the grill, carefully open, and toss contents if desired. Serve warm with avocado-mango salsa.
