This Mango Couscous is perfect to make when you can find mangoes in season and on sale. (Usually, these are on sale when avocados are on sale. And actually, I bet avocados would be great in this dish too!) Often you will find couscous on sale as well. I stock up when I find it on a buy one, get one free sale. I served this easy recipe for couscous with an amazing Grilled Fish, Ceviche Style recipe HERE that Bradford made, and it is now my favorite meal. Enjoy!
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Mango Couscous
Ingredients
- ¾ cup raw couscous
- 2 tablespoons olive oil, plus more for couscous
- 1 clove garlic, minced
- 1 mango, peeled and medium diced Learn how to cut a mango with Kelly's video tutorial HERE
- 1 jalapeno, finely chopped
- ½ cup raisins or craisins
- 1 ripe tomato, chopped (I have also used grape tomatoes)
- 2 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- ½ teaspoon salt
Instructions
- Prepare 2 servings of Original Couscous according to package instructions. (You’ll start with ¾ cup raw couscous.)
- Heat 1 tablespoon olive oil on medium high in a large saute pan.
- Add garlic, mango, and jalapeno.
- Saute for 2 minutes.
- Add 1 tablespoon olive oil.
- Add remaining ingredients to mix, including couscous.
- Stir until heated through and serve.
I love serving this with my recipe for Grilled Fish, Ceviche Style HERE.
Be sure to print my FREE downloadable Seasonal Fruits and Veggies Chart HERE.
Thanks to reader Angela for this recipe!
This looks delish! I have to give it a try soon.
I have made this several times and this recipe is awesome. My husband even likes it cold the next day. I have also done it without the jalapeño and it is still delicious.