Mango Couscous
The Washington Post, November 8, 2006
- Cuisine: African
- Course: Side Dish
- Features: Fast, Meatless
Summary:
Who knew that tomato, raisins and mango go so well together? This is a very fruity, pretty and easy side dish.
4 servings
Ingredients:
- 1 cup couscous
- 2 tablespoons olive oil
- 1 medium clove garlic, minced
- Flesh of 1 mango, cut into 1-inch cubes (about 1 cup)
- 1 jalapeño chili pepper, stemmed, seeded and finely chopped
- 1/2 cup dark raisins
- 1 medium tomato, cored, seeded, and coarsely chopped
- Juice of 1 lime
- 1/4 cup loosely packed small cilantro sprigs, finely chopped
- 1/4 cup loosely packed small flat-leaf parsley sprigs, finely chopped
- Salt
Directions:
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, mango and jalapeño chili pepper and cook about 5 minutes, until the mango begins to color lightly. Add the remaining tablespoon of olive oil and the couscous, raisins, tomato, lime juice, cilantro and parsley, stirring to combine. Cook long enough just to heat through. Season with salt to taste. Serve hot or at room temperature.
Recipe Source:
Adapted from "The Soul of a New Cuisine," by Marcus Samuelsson (Wiley, 2006).
Tested by Pam Kendrick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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