Directions

1. 1

   Prepare your grill or grill pan and heat to medium-high heat. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent charring.

2. 2

   Cut the two mangoes in half lengthwise along the pit, then slice the flesh into 1-inch chunks. Peel and pit them, setting aside about 16-20 chunks for skewering.

3. 3

   Pat the shrimp dry with paper towels. Thread shrimp and mango chunks alternately onto skewers, using 4-5 shrimp and 4-5 mango pieces per skewer. You should have about 4 skewers total.

4. 4

   Finely chop the fresh mint leaves. Zest the lime, then cut it in half and juice it. In a small bowl, whisk together the yogurt, mint, lime zest, lime juice, and curry powder. Season with salt and pepper to taste.

5. 5

   Prepare the couscous according to package directions. If not already specified, bring 1¾ cups of water or broth to a boil, add the couscous, cover, remove from heat, and let sit for 5 minutes until fluffy.

6. 6

   Place the baby spinach in a large bowl. Lightly brush the shrimp and mango skewers with a thin coat of oil and season with salt and pepper. Grill the skewers for 2-3 minutes per side until the shrimp is opaque and cooked through to an internal temperature of 145°F.

7. 7

   Fluff the cooked couscous with a fork and divide among four plates. Top with a handful of fresh baby spinach and place one skewer per plate.

8. 8

   Drizzle the mint-yogurt sauce over the skewers and couscous. Serve immediately while the skewers are still warm.