Mango Couscous Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: - 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 jalapeño 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 sea salt, plus more to taste
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Directions: |
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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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: If there is a link between North African and Mexican cuisines, this recipe could be it. Both regions have distinctly flavored foods while using much of the same produce. Living in the Logan Square neighborhood of Chicago gave me access to many of these ingredients at a very low cost. For those who need a little bit of protein, grilled lamb or chicken thighs go well with the dish. Oenophiles might enjoy this with a chardonnay.
I wish that I could take credit for this, but the recipe actually comes from Marcus Samuelsson's "Soul of a New Cuisine" cookbook which won a James Beard award for best international cookbook in 2006.
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