Mango Raisin Couscous ( Cous-Cous) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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 tomato, 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.
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