Mango Couscous
Created by Marcus Samuelsson
Sweetened with mango, this boldly colored couscous tastes as bright as it looks.
Servings: Serves 4 (Makes 5 cups)
  • 1 cup couscous
  • 2 tablespoons olive oil
  • 1 clove garlic , minced
  • 1 mango , peeled, pitted and cut into 1-inch cubes (about 1 cup)
  • 1 jalapeno chili , seeds and ribs removed, finely chopped
  • 1/2 cup raisins
  • 1 ripe tomato , chopped
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 cup cilantro sprigs, chopped
  • 1/4 cup parsley sprigs, chopped
  • 1/2 teaspoon salt , plus more to taste
  • Directions
    Prepare couscous according to package directions. Fluff with a fork and set aside.

    Heat 1 tablespoon olive oil in a large sauté pan over high heat. Add garlic, mango and jalapeño. Sauté until mango begins to color, about 1 minute.

    Stir in remaining 1 tablespoon olive oil, couscous, raisins, tomato, lime juice, cilantro and parsley and toss to heat through, about 1 minute. Season with salt. Serve hot or at room temperature.


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