Mango Couscous

  • Servings: 4

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  • 1 1/2 cups water
  • Salt
  • 1 cup couscous
  • 1/3 cup fresh orange juice
  • 1/4 cup thinly sliced scallions
  • 1/4 cup finely diced mango
  • 2 tablespoons finely chopped red bell pepper
  • 2 tablespoons coarsely chopped cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon rice-wine vinegar
  • Freshly ground black pepper

How to make this recipe

  1. In a medium saucepan, bring the water to a boil. Add a pinch of salt and the couscous, cover and remove from the heat; fluff with a fork after 10 minutes. Transfer the couscous to a medium bowl. Add the remaining ingredients, toss gently and serve.


One Serving Calories 222 kcal, Total Fat 3.7 gm, Saturated Fat .5 gm.

Contributed By Published January 1998

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Aggregate Rating value: 4

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: DGLand

Review Body: I absolutely changed this recipe up, but it came out really well.  My guy and I are both not fans of raw peppers.  I was just so excited to see a recipe for mango couscous that I really didn't read the whole thing until I had started prepping the vegetables.  I sauteed the scallions and red pepper in olive oil in the saucepan, then I added the water and couscous on top of that.  I seasoned with salt and pepper then added the mango and cilantro when the couscous cooled.  I forgot about the rice vinegar and I couldn't find freshly squeezed orange juice in the supermarket and was too lazy to juice my own.  Even leaving out those two ingredients, this was a cooling side dish for the chicken with spicy Brazilian tomato and coconut sauce.

Review Rating: 4

Date Published: 2016-07-25