Shrimp and toasted couscous salad with mango chili dressing

Ingredients

100 g giant couscous
250 g shrimp, preboiled
1 tbsp soy sauce, low sodium
1 Romaine lettuce, chopped
1 avocado, cubed

For the dressing:

1/2 average mango, blended or 3 tbsp mango puree
1/2 lime, juiced
1/2 lime, zested
1 tsp olive oil
1/2 tsp honey (optional, if the mango is very sweet, skip)
1/2 tsp chilli oil or chili flakes (to taste)

For serving

fresh pepermint (optional)

Method

Heat a pan with a little bit of olive oil. Once hot, toss in the couscous and toast it until slightly golden. then add water to cover (approximately 1:1.5 couscous to water) and simmer on low heat until it has absorbed all the liquid. Cover and let it cool.
Mix the shrimp with soy sauce and cook for a few of minutes until reduced and sticky
To prepare the dressing, mix all of the ingredients well, adjust the spice to your liking with chili or chili oil.
Toss chopped up lettuce with the dressing, then mix in the avocado and shrimp.
Top with fresh mint leaves.

Time: 20 min

Servings: 2 - 3

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