COUSCOUS MANGO MOUSSE
Steps:
- In a medium saucepan over medium-high heat, bring the water to a boil. Add the couscous in a stream. Stir once. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes. Mix in 2 tablespoons of the sugar. Cover tightly and set aside.
- Scrub one of the oranges under running water and pat dry. With a vegetable peeler, remove the zest, being careful not to peel away any of the white pith. Finely mince the zest. Set aside.
- Squeeze the oranges to obtain about 3/4 cup of juice. Strain through a medium-meshed sieve into a small saucepan. Over medium heat, boil down the juice until it has reduced to about 2 tablespoons, and has the consistency of molten honey, 4 to 5 minutes. Stir in the Cointreau. Set aside.
- Peel the mango and cut the flesh away from the seed. Cut half into thin wedges and coarsely dice the rest. Set aside.
- In a chilled metal bowl, whip the cream until soft peaks form. Fold in the vanilla and the remaining sugar. Refrigerate 1 cup of the whipped cream for serving. In a medium bowl, combine the rest of the whipped cream with the yogurt and the diced mango. Refrigerate.
- Before serving, combine the yogurt-mango mixture with the couscous. Spoon equal amounts into 6 parfait glasses or small bowls. Top each dessert with a generous dollop of the reserved whipped cream and mango wedges. Drizzle with orange-Cointreau sauce, sprinkle with minced orange zest, and serve.
STICKY CHICKEN WITH MANGO COUSCOUS
A great source of iron and vitamin C, low fat and counts as 1 of 5-a-day
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the grill to high. Peel and dice the mango, toss with most of the spring onions, and the cumin and rice vinegar, then set aside. Put the couscous in a large heatproof bowl, pour over 400ml boiling water, then cover with cling film and set aside.
- Mix together the marmalade and mustard. Lay the chicken strips in a roasting tin, then brush over half of the marmalade glaze. Grill for 4-5 mins, then turn the chicken over and brush with the remaining glaze. Grill for a further 4-5 mins until the chicken is cooked through and the glaze is bubbling. The couscous should then be ready. Stir in the mango mixture and serve with the hot chicken strips and the remaining spring onions sprinkled over.
Nutrition Facts : Calories 369 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.43 milligram of sodium
MANGO CHICKEN SALAD WITH COUSCOUS
Provided by Geoffrey Zakarian
Categories Salad Chicken Leafy Green Dinner Lunch Mango Arugula Healthy Couscous Soy Sauce Lettuce Self Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water. Season with salt.
- Refrigerate until couscous is tender, about 2 hours.
- In a large skillet over high heat, heat canola oil. Cook chicken until golden brown on the bottom, 3 to 4 minutes. Reduce heat to medium-low. Flip chicken and cook through, 6 to 8 minutes.
- Cool chicken; cut into 1/2-inch dice.
- In a blender set to medium, blend lime juice, vinegar, mustard, honey and soy sauce. Slowly add remaining 2 tablespoons olive oil. Season with salt.
- Break up lettuce heads and combine leaves with arugula in a bowl. Divide lettuce, couscous, chicken and mango among 4 plates. Dress salad with mustard vinaigrette.
MANGO SALSA COUSCOUS
I came up with this recipe after I was no longer able to find my favorite mango salsa couscous in my area. My husband says this recipe tastes like the original. It is very quick and easy to make.
Provided by ALI88BABA
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring water to a boil in a 2-quart saucepan; stir in couscous, mango, salsa, cumin, and curry powder. Cover, reduce heat, and simmer until water is absorbed, about 2 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork before serving.
Nutrition Facts : Calories 185.7 calories, Carbohydrate 40.2 g, Fat 0.9 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 313.9 mg, Sugar 13 g
MANGO COUSCOUS WITH SALMON
This elegant meal-in-one from Tammy Strange of Winder, Georgia features a hearty portion of salmon served on flavorful couscous and topped with an amazing mango sauce featuring basil, honey and Dijon mustard.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine the oil, garlic, salt, pepper and 2 tablespoons parsley. Rub over salmon. Broil 4 in. from the heat for 6-8 minutes on each side or until fish flakes easily with a fork. , Meanwhile, in a large saucepan, bring broth and butter to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Stir in the tomatoes, mango and remaining parsley., In a blender, combine the sauce ingredients; cover and puree for 1-2 minutes or until smooth. Serve with salmon and couscous.
Nutrition Facts : Calories 605 calories, Fat 23g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 780mg sodium, Carbohydrate 85g carbohydrate (28g sugars, Fiber 6g fiber), Protein 21g protein.
MANGO RAISIN COUSCOUS ( COUS-COUS)
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 (recipe #123111). The end result was outstanding. I served it with shrimp scampi.
Provided by CoolMonday
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In small saucepan add water, salt, butter.
- Bring to boil.
- Add couscous, stir, cover, remove from heat.
- Let stand 5 minutes.
- Set aside.
- In large saute pan, heat 1 tablespoon oil.
- Add garlic, mango, jalepeno.
- Saute about 1 minute, mango will start to change color.
- Stir in remaining 1 tablespoon oil, couscous, raisins, tomato, lime juice, cilantro, parsley.
- Toss to heat thouroughly, about 1 minute.
- Season with salt. serve hot.
Nutrition Facts : Calories 329.5, Fat 8.3, SaturatedFat 1.6, Cholesterol 2.5, Sodium 455.4, Carbohydrate 59.2, Fiber 4.4, Sugar 19.5, Protein 6.9
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