Mango Raisin Couscous ( Cous-Cous)

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.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 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)

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.