1/2cupof Wholly Salsa Red Pepper Mango Dip plus additional for garnish
salt and pepper to taste
In a large pot bring chicken broth and 1 tablespoon olive oil to a boil. Stir in couscous and simmer for 5 minutes (uncovered). Place lid on pot and and remove from heat. Let the couscous sit for 10 minutes. Once couscous is cooked and most of the liquid is absorbed stir in red pepper mango salsa and chopped parsley. Mix well, add salt to taste, and set aside until ready to plate.
Preheat the grill to high heat. In a large bowl place shrimp,1 tablespoon of olive oil, and 1 tablespoon of Greek seasoning together, mix until seasoning has coated shrimp. Skewer shrimp on to kebab sticks.
On a separate plate, place trimmed asparagus on plate and drizzle with olive oil. Sprinkle with salt and pepper to taste. Make sure all of the asparagus is coated in olive oil.
Place the asparagus on the grill (high heat) fro 10 minutes flipping multiple times. Place the shrimp on medium heat for 5 minutes flipping twice, cook until opaque in color.
To plate: spoon couscous on plate followed by grilled shrimp skewers on top. Garnish with Red Pepper Mango dip and place a generous serving of asparagus on the side. Enjoy!
You can find Wholly Salsa Red Pepper Mango Dip in the refrigerated section (near the deli) of your local grocery store.