I know the trends in eating and honestly I fall right in line. In the winter I lean towards those heavy comfort foods. In the Summer I just can’t help but want to eat fresh and include a ton of garden vegetables and fruit.
We do use the grill some but getting food just right on the grill seems challenging to me. That could be why I don’t even try. Miles is the grill master in this house. I do from time to time prepare a meal to hand off to my husband to grill up. This recipe is one of those meals. It has so many great foods and a fresh flavors. The best part is that clean up is a cinch with the foil bag. Cook, cut, top, and serve!
What you need:
- Cooking spray
- 8 cups baby spinach
- 1 cup couscous
- 1 pound medium shrimp, shelled and deveined
- 1/2 cup chopped fresh cilantro – I love that I can just go outside and pick this from my herb garden
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon salt
- 1 large mango, peeled and diced
- 1 medium avocado, diced
- 1 medium tomato, diced
- 1 tablespoon fresh lime juice
**If you want a little kick, the original recipe calls for 1/2 jalapeno chile, seeded and chopped. I took this out for Gavin’s sake but if you don’t have kids eating I would put it back in.
How it comes to life:
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 teaspoon 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 teaspoon salt, mango, avocado, tomato, jalapeño (if using) and lime juice in a bowl.
Carefully cut foil to open; stir contents; top with salsa just before serving.
This recipe was adapted from EPICURIOUS