Recipes
Grilled Spicy Cranberry Pesto Shrimp over Curried Israeli Couscous with Mango and Dried Cranberries

Grilled Spicy Cranberry Pesto Shrimp over Curried Israeli Couscous with Mango and Dried Cranberries

Recipe by Scott Iwanicki, executive chef, Flik ISD, The Ethel Walker School, Simsbury, CT for the 2015 Cranberry Marketing Committee USA / Flik Independent School Dining Cranberry Recipe Contest

YIELD: 4 servings

For Israeli couscous:
6 Tbsps. olive oil, divided
½ tsp. mustard seeds
3 tsps. curry powder, yellow
½ cup red onion, small dice
2 ½ cups vegetable stock
½ cup red bell pepper, small dice
¼ cup cilantro, fresh, chopped
¼ cup mint, fresh, chopped
3 Tbsps. local honey
1 large mango, chopped
2 limes, juiced
½ cup

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