Boston University Sargent Choice Nutrition Center

Shrimp & Mango Salad with Whole Wheat Couscous & Summer Vegetables

Makes 6 servings


2 mangoes, peeled & chopped
18 oz raw shrimp
2 cups whole wheat couscous, dry
3 cups low sodium vegetable broth
16 oz black beans, rinsed & drained
1 cup fresh cilantro, chopped
16 oz cherry tomatoes, halved
16 oz zucchini & summer squash, cut diagonally
1 teaspoon ground coriander seeds
Non-stick cooking spray

Zesty Citrus Dressing

¼ cup extra virgin olive oil
½ cup fresh lime juice
1 teaspoon salt
1 teaspoon ground pepper
1 clove garlic, minced
1 teaspoon ground cumin
½ teaspoon chili powder
½ cup fresh chopped scallions
2 tablespoons honey
1 teaspoon Dijon mustard


1.  Combine ingredients for Zesty Citrus Dressing in blender. Set aside.

2.  Prepare couscous according to directions, using vegetable broth as liquid.

3.  Toss couscous, cilantro and black beans together.

4.  Spray shrimp and squashes with non-stick spray and toss with coriander.  Grill and cool.

5.  Serve couscous mixture topped with mango and shrimp, with squashes and tomatoes on side.

6.  Chill if desired.

7.  Serve with dressing drizzled over.

8.  Add a glass of skim or soy milk for a complete meal!

Nutrition Facts

Serving Size = 1 cup couscous, 1 cup vegetables, 3 shrimp

Calories: 490
Fat: 13g
Saturated Fat: 1.5g
Protein: 29g
Carbohydrate: 68g
Fiber: 13g
Sodium: 850mg

*Special thanks to Dietetic Intern Jackie Ballou & Executive Chef Chris Bee for creating this delicious recipe!