Mango Salsa Couscous Recipes

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MANGO COUSCOUS SALAD



Mango Couscous Salad image

This easy Mango Couscous Salad is packed with sweet mango and a light dressing. This salad is a quick, 15-minute side dish your family will love, and it goes perfectly with seafood or chicken!

Provided by Krista

Categories     Side Dish

Time 15m

Number Of Ingredients 11

1 cup pearl couscous
1 1/2 cup water
1 cup fresh diced mango
1/4 cup fresh diced cilantro
1/4 cup diced red onion
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1 teaspoon honey
salt to taste

Steps:

  • Pour water into a medium saucepan. Bring to a boil.
  • Once water is boiling, remove from heat. Stir in the pear couscous, cover and let side for 10 minutes.
  • Once 10 minutes is up, fluff the couscous with a fork.
  • In a small bowl, add olive oil, red wine vinegar, ground cumin, garlic powder, honey, salt, and pepper. Stir until combined.
  • Add the couscous to a bowl with mango, cilantro, red onion, and vinaigrette.
  • Gently toss with a wooden spoon to incorporate all the ingredients. Serve.

Nutrition Facts : ServingSize 1/2 cup, Calories 141 calories, Sugar 7 g, Sodium 246 mg, Fat 4 g, Carbohydrate 22 g, Fiber 1 g, Protein 2 g

HOT CHILE GRILLED PORK ROUNDS WITH AVOCADO-MANGO SALSA OVER COUSCOUS



Hot Chile Grilled Pork Rounds with Avocado-Mango Salsa over Couscous image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 cup diced ripe mango
1 cup diced ripe California avocado
2 tablespoons minced red onion
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves
1 tablespoon finely chopped and seeded jalapeno pepper
1/4 teaspoon ground cumin
Salt and freshly ground black pepper
2 cups reduced-sodium chicken broth
1 (10-ounce) box couscous
12 ounces cooked sliced pork tenderloin rounds (1/2-inch thick rounds)
1 tablespoon hot chili oil

Steps:

  • In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper.
  • In a saucepan, bring chicken broth to a boil. Add couscous, stir and cover. Remove from heat. After 5 minutes remove cover, fluff with a fork.
  • Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of pork slices with hot chili oil and season with salt and black pepper. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown.
  • Serve pork over couscous with salsa spooned on top.

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