Serves 4 INGREDIENTS Vegetable oil cooking spray 8 cups baby spinach 1 cup couscous 1 lb medium shrimp, shelled and deveined 1/2 cup chopped fresh cilantro, divided 1 tablespoon extra-virgin olive oil 3/4 teaspoon salt, divided 1 large mango, peeled and diced 1 medium avocado, diced 1 medium tomato, diced 1/4 cup chopped red onion 1/2 jalapeño chile, seeded and finely chopped 1 tablespoon fresh lime juiceHeat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 tsp salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.
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