Mangocouscous Recipes

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

Time 15m

Number Of Ingredients 11

Ingredients

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

MANGO CHICKEN SALAD WITH COUSCOUS

Mango Chicken Salad with Couscous image

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

Ingredients

1/4 cup Moroccan couscous
1 1/2 tablespoons finely chopped green bell pepper
1 1/2 tablespoons finely chopped red bell pepper
1/4 cup finely chopped red onion
1/2 cup fresh lemon juice
4 tablespoons extra-virgin olive oil, divided
1 tablespoon canola oil
4 boneless, skinless chicken breasts (3 ounces each)
1/3 cup fresh lime juice
1/4 cup Japanese rice vinegar
2 tablespoons whole-grain mustard
2 tablespoons honey
2 teaspoons reduced-sodium soy sauce
1/2 head romaine
1/2 head frisée
1/2 head hydro Bibb lettuce
1 cup arugula
1/2 mango, thinly sliced

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

Mango Salsa Couscous image

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

Ingredients

1 ½ cups water
1 cup couscous
⅔ cup dried mango, diced
¾ cup prepared salsa
2 teaspoons ground cumin
1 teaspoon curry powder

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

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