Ingredients
Vegetable oil cooking spray
8 cups baby spinach
1 cup couscous
1 lb medium shrimp, shelled and deveined
1/2 cup chopped fresh cilantro, divided
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt, divided
1 large mango, peeled and diced
1 medium avocado, diced
1 medium tomato, diced
1/4 cup chopped red onion
1/2 jalapeño chile, seeded and finely chopped
1 tablespoon fresh lime juice
Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 tsp salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.
Serves 4 – 397 calories per serving, 10 g fat (1 g saturated), 52 g carbs, 8 g fiber, 25 g protein ~José Picayo
Nettye’s Notes:
Using an Organic Girl mix on hand, instead of straight spinach, the greens was a bed of baby spinach and arugula. I also used Himalaya salt, reduced the couscous to 3/4 cup and made one big foil packet instead of 4.
My avocado was very ripe. Not wanting the salsa to become mushy or guac-like, I only used half. Will do that again. The mango, cilantro and lime really popped, It was delish!
My husband was at the end of his grilling when this went on. The grill was not very hot, and since I made 1 big packet instead of 4 smaller ones, I let it go a bit longer. It took about 16 mins till it puffed up.
Packet cooking is fantastic. No clean-up. The trapped steam beautifully cooks delicate foods – and opening the packet makes me feel like I’m getting a present.
Freshly opened packet. I wish you could smell it.
Here’s the plated result. Light, fresh…it just tasted like summer.
I’ll take this grilled dish over a burger any day.
