Savory Mango Couscous
Mangos are a sparkling addition to a savory dish, and are loaded with
vitamin C, beta carotene and other related carotenoids. Here they are
included in a slightly spicy, very summery, bright mango couscous that
can be served warm or cool.
Although mangos arent a local food for most of
ussometimes you just have to have a little tropical fruit.
For a gluten-free version, this dish would work well with quinoa in
place of the couscous.
1 cup couscous
1 tablespoon olive oil
1 jalapeno, seeds removed and finely diced (use less according to
taste)
1 mango, peeled, pitted and cut into cubes
1 tomato, diced
1/2 cup dried cherries or raisins
1/2 teaspoon curry powder (or to taste, some blends are spicier than
others)
Juice of 1 lime
1/4 cup pine nuts
1/4 cup chopped mint
1/4 cup chopped cilantro
salt to taste
Follow package directions for couscous and set aside. Heat olive oil in a
large saute pan over high heat and add mango and jalapeno. Cook, stirring,
for about one minute. Add the couscous to the pan plus the rest of the
ingredients, reserving some herbs and pine nuts for garnish, and toss over
heat until just heated through. Serve in a bowl sprinkled with remaining
cilantro, mint and pine nuts.
Serves 4
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