Mango Raisin Couscous ( Cous-Cous)

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Total Time
25mins
Prep
15 mins
Cook
10 mins

I saw this in a magazine and tore it out but don't remember what magazine. Was in a doctor's office. I'll post the ingredients as they were written but I made a couple of changes when I made it. For the jalapeno and tomato.. I used a 10 oz can of Rotel which I drained. I added some canned Manderin Orange slices at the end. I also added a couple of tablespoons of ginger syrup (Candied Ginger and Syrup). The end result was outstanding. I served it with shrimp scampi.

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Ingredients

Nutrition

Directions

  1. In small saucepan add water, salt, butter.
  2. Bring to boil.
  3. Add couscous, stir, cover, remove from heat.
  4. Let stand 5 minutes.
  5. Set aside.
  6. In large saute pan, heat 1 tablespoon oil.
  7. Add garlic, mango, jalepeno.
  8. Saute about 1 minute, mango will start to change color.
  9. Stir in remaining 1 tablespoon oil, couscous, raisins, tomato, lime juice, cilantro, parsley.
  10. Toss to heat thouroughly, about 1 minute.
  11. Season with salt. serve hot.
Most Helpful

5 5

It's mango season here so I've always got my eyes peeled for mango recipes. This one is a beauty. I was out of fresh tomatoes so I used a can of tomatoes. I used Thai coriander rather than the usual coriander/cilantro and substituted basil for the parsley as that is the herb that grows best in our tropical climate. I was a bit worried that the kids [ages 3 and 6] would fuss over the jalapeno but I got away with it with no problem. Great couscous recipe and I am very likely to use it again.