Prep time: 10 minutes

Cook time: 10 minutes

Makes: 4 servings

Ingredients

1 cup whole wheat couscous

1 mango, peeled and diced

1 teaspoon finely diced jalapeno pepper

1 tablespoon plus 1 teaspoon freshly squeezed lime juice

1/4 cup chopped cilantro

Salt

Freshly ground black pepper

2 tablespoons red curry paste

2 teaspoons vegetable oil

1 tablespoon plus 1/2 teaspoon finely minced garlic

3/4 pound shrimp, cleaned and shelled, tails on

1 7-ounce container 2 percent Greek yogurt

1 teaspoon grated ginger

Lime wedges (optional)

Directions

1. Cook couscous according to package directions. Combine with mango, jalapeno pepper, 1 teaspoon of the lime juice, and half the cilantro. Season to taste with salt and black pepper.

2. In a large bowl, whisk together red curry paste, vegetable oil, 1 tablespoon of the garlic, and remaining lime juice. Add shrimp; toss to coat.

3. Mix together yogurt, ginger, and remaining cilantro and garlic in a small bowl. Season to taste with black pepper.

4. Heat a grill to medium high. Grill shrimp until just cooked through, about 2 minutes per side.

5. Arrange shrimp and couscous on a platter and serve with the yogurt sauce. Garnish with lime wedges if desired.

Nutrition facts per serving: 405 calories, 31g protein, 60g carbohydrate, 6g fat (1.2g saturated), 9g fiber