Toasted Couscous W/ Grilled Mango and Zucchini

From Better Homes and Gardens magazine, June 2011.

• Ready In: 45 mins
• Serves: 4
• Yields: 1 1/3 cup servings

Ingredients

• 2  cups israeli couscous (pearl)
• 1  mango
• 1  zucchini
• 1  tablespoon  vegetable oil or 1  tablespoon olive oil
• 2 1⁄2 cups  chicken stock, seafood stock or 2 1⁄2 cups  vegetable stock
• 1  tablespoon butter
• 2  tablespoons fresh flat-leaf parsley, chopped
• 1⁄2 teaspoon sea salt

Directions

1. Thoroughly preheat grill to medium high.
2. In a dry, medium saucepan over medium-low heat, toast couscous, stirring frequently, until golden-brown, 8-10 minutes. (You can skip this step in a pinch, but it's worth it!).
3. Peel mango; stand mango on its end with a skinny edge facing you and, with knife close to the seed core, cut a 1-inch slice off each of the two sides. Then cut each of those slices into two 1/2-inch thick slices.
4. Slice zucchini lengthwise into 1/3-inch to 1/2-inch slices.
5. Brush mango and zucchini pieces with vegetable oil on all sides, season lightly with a pinch of salt, and grill until charred and tender, 5 to 8 minutes. Let cool; cut into 1/2-inch chunks.
6. In a medium saucepan, bring chicken stock to a boil. Add couscous, stir, cover, reduce heat to simmer, and cook about 7 minutes.
7. Add mango, zucchini, butter, parsley and salt.
8. Cook another minute and taste for seasoning and doneness. Keep warm.
9. Serve as a side with Grilled Chile-Lime Shrimp (recipe#458350).