Cranberry Pesto Shrimp over Curried Israeli Couscous with Mango and Cranberries

Ingredients

• 1 cup dried cranberries
• 1 1/2 cup basil leaves, fresh
• 1 1/2 cup mint leaves, fresh
• 1/2 cup parsley, fresh
• 5 large cloves garlic
• 1/2 tsp crushed red pepper flakes
• 3 Tbsp cranberry juice cocktail
• 1 large lemon, juiced
• 2 tsp salt
• 1/2 tsp. black pepper
• 1/2 cup olive oil
• 16 shrimp, 16/20 count, peeled and deveined
• 4 12-inch skewers, soaked in water
• 2 cups Israeli couscous
• 6 Tbsp olive oil, divided
• 1/2 tsp mustard seeds
• 3 tsp curry powder, yellow
• 1/2 cup red onion, small dice
• 2 1/2 cups of vegetable stock
• 1/2 cup red bell pepper, small dice
• 1/4 cup cilantro, fresh, chopped
• 1/4 cup mint, fresh, chopped
• 3 Tbsp local honey
• 1 large mango, chopped
• 2 limes, juiced
• 1/2 cup dried cranberries
• Salt
• pepper