Mango Raisin Couscous ( Cous-Cous)

READY IN: 25mins
Recipe by CoolMonday

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.

Top Review by Missy Wombat

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.

Ingredients Nutrition


  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.

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