On-AirVirginia This Morning


This couscous creation can be a side dish or the whole meal!

Posted at 12:46 PM, Jul 31, 2014
and last updated 2014-07-31 12:46:01-04

RICHMOND, Va - Culinary specialist Shayne Rogers of ‘Shaynefully Delicious’ kept it light and flavorful in the kitchen with her Couscous with Mangoes, topped with a homemade avocado mixture. This chilled salad is perfect for a summer meal or healthy snack.

Coucous Salad
1 c uncooked couscous
1 ¼ c low-sodium chicken broth
¼ c sliced dates
1c frozen peas
½ c sliced green onions
1 red or yellow bell pepper, diced
½  c chopped cilantro
2T olive oil
3T fresh squeezed grapefruit juice
Salt & pepper
1 avocado, chopped
1 mango, chopped
juice of 1 lime

½ seeded and deveined jalapeno pepper, finely diced

Combine couscous, dates and peas in a large bowl. Heat broth in microwave for 2-3 minutes and pour over couscous mixture.  Cover and let set for 5 minutes. When the couscous has absorbed the liquid fluff with a fork and add green onions, pepper and half of the cilantro and give it a mix.  Whisk together oil and grapefruit juice adding salt and pepper to your taste.  Pour over salad, mix, cover and refrigerate for about a half hour.  Meanwhile, in a smaller bowl, mix together avocado, mango, lime juice, jalapeno, remaining cilantro and a pinch of salt.  When the salad has chilled, serve it with a scoop of the avocado mixture on top.