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.
- 1 cup couscous (measure before cooking)
- 1 cup water
- 1⁄4 teaspoon salt
- 1 teaspoon butter
- 2 tablespoons olive oil (divided)
- 1 garlic clove, minced
- 1 mango, chopped about 1 inch (about a cup)
- 1 jalapeno pepper, finely chopped
- 1⁄2 cup raisins
- 1 ripe tomatoes, chopped
- 2 tablespoons lime juice (fresh would be nice)
- 1⁄4 cup fresh cilantro, chopped (optional)
- 1⁄4 cup fresh parsley, chopped
- 1⁄2 teaspoon salt (to taste)
- In small saucepan add water, salt, butter.
- Bring to boil.
- Add couscous, stir, cover, remove from heat.
- Let stand 5 minutes.
- Set aside.
- In large saute pan, heat 1 tablespoon oil.
- Add garlic, mango, jalepeno.
- Saute about 1 minute, mango will start to change color.
- Stir in remaining 1 tablespoon oil, couscous, raisins, tomato, lime juice, cilantro, parsley.
- Toss to heat thouroughly, about 1 minute.
- Season with salt. serve hot.
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.