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.
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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.