Grilled Bison Skewers with Mango Salsa and Cauliflower Couscous

Ingredients

• 1 1/2 pounds bison cubes, cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups mango, diced
• 1/2 cup red onion, diced
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 1 small jalapeño, seeded and minced
• 4 cups cauliflower, riced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   In a large bowl, combine the bison cubes, olive oil, lemon juice, garlic, oregano, paprika, salt, and black pepper. Toss to coat the bison evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours.

2. 2

   In a medium bowl, mix together the diced mango, red onion, cilantro, lime juice, and jalapeño. Season with a pinch of salt and pepper. Cover and refrigerate until ready to serve.