Play video of Marcus Samuelsson cooking Beef Stir Fry and Couscous.
Mango Couscous
Makes 4 cups
| |
1 |
cup couscous |
| |
2 |
Tbsp. olive oil, divided |
| |
1 |
garlic clove, minced |
| |
1 |
mango, peeled, pitted, and cut into 1-inch cubes (about 1 cup) |
| |
1 |
jalapeño, seeds and ribs removed, finely choped |
| |
½ |
cup raisins |
| |
1 |
ripe tomoato, chopped |
| |
|
Juice of 1 lime |
| |
¼ |
cup loosely packed small cilantro sprigs, chopped |
| |
¼ |
cup loosely packed small parsley sprigs, chopped |
| |
|
Salt to taste |
- Prepare the couscous according to the package directions. Set aside.
- Heat 1 tablespoon of the olive oil in a large sauté pan over high
heat. Add the garlic, mango, and jalapeño and sauté until the
mango begins to colour lightly. Stir in the remaining tablespoon of olive
oil, the couscous, raisins, tomato, lime juice, cilantro, and parsley and
toss to heat through. Season with salt.
- Serve hot or at room temperature.
