Mango Couscous (served with stir-fry)

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
	1/2	cup raisins
	1	ripe tomoato, chopped
		Juice of 1 lime
	1/4	cup loosely packed small cilantro sprigs, chopped
	1/4	cup loosely packed small parsley sprigs, chopped
		Salt to taste

1. Prepare the couscous according to the package directions. Set aside.
2. 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.
3. Serve hot or at room temperature.