MANGO COUSCOUS SALAD
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
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 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.
MAHI MAHI STEAKS WITH MANGO SALSA AND CURRY COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat grill pan or indoor electric grill to high heat. Squeeze juice of 1 lime over fish. Drizzle steaks with a little oil and rub oil into fish to coat. Season steaks with salt and pepper. Cook steaks 5 minutes on each side on hot grill.
- To assemble salsa, combine all ingredients for salsa in a small bowl.
- To make couscous, bring broth or water to a boil with curry powder, salt, oil, and raisins. Place couscous in a bowl. Add boiling liquid to bowl and cover. Let couscous stand 10 minutes. Fluff couscous with a fork and combine with scallions, carrot, orange pieces, and almonds.
- Top fish with salsa and serve with generous portions of curry couscous.
- Have some gourmet chips on hand for snacking with leftover salsa.
SPICE & HONEY SALMON WITH COUSCOUS
The fish doesn't need to marinate for long to take on all the Moroccan flavours in this dish
Provided by Good Food team
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Zest and juice 1 lemon, then mix the zest and ½ the juice with the spice, garlic, ½ the spring onions and 2 tsp oil. Season well. Put the salmon into a shallow dish, spoon over the marinade, then leave for 10 mins to let the flavours mingle.
- Meanwhile, put the couscous in a large bowl. Tip in the remaining lemon juice and oil, spring onions and 150ml boiling water, then cover and leave to stand.
- Lift the salmon onto a foil-lined baking tray, spoon over any leftover marinade, then roast for 15 mins. With 5 mins to go, pull out the baking tray and spoon 1 tsp clear honey over each fillet.
- Add the mint to the couscous and fluff it up with a fork. Serve the salmon with the couscous, spoon over the juices from the baking tray and add lemon wedges.
Nutrition Facts : Calories 506 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.21 milligram of sodium
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
STICKY MANGO-ROASTED SALMON
Encourage young cooks to make our sticky salmon traybake. The recipe is specially created for children to follow, and includes the equipment needed, too
Provided by Cassie Best
Categories Dinner
Time 40m
Number Of Ingredients 19
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put a chopping board on your work surface. Snap or carefully chop the stalks off the ends of the green beans. Cut any thick stems of broccoli in half lengthways. Cut the root ends and about 2cm off the green tops of the spring onions, then cut each onion into 3 batons.
- Fill a large saucepan halfway with water, put it on the hob and turn the heat on to medium-high until the water boils. Carefully tip the prepared vegetables into the pan of boiling water and simmer for 1 min. Put a colander in the sink and carefully tip the veggies and water into it.
- Find a large baking tray (ours was 30cm x 40cm). Tip the cooked veggies into the tray and drizzle with 2 tsp olive oil. Season with a pinch of salt and toss through the oil until well coated.
- Push the veggies to the edge of the tray, making space in the middle, then lay the salmon, with the skin side down, in that space. Drizzle the remaining 1 tsp oil over the salmon and season with a pinch of salt.
- In a bowl, measure 3 tbsp mango chutney, 2 tsp soy sauce and 1 tsp ginger purée, and mix the ingredients together to make a sauce. Pour half the sauce over the veg and salmon.
- Use oven gloves to carefully put the tray on the middle shelf of the oven. Cook for 15 mins.
- Carefully remove the tray from the oven using the oven gloves and pour the rest of the sauce over the salmon. Return to the oven for another 5 mins. Pick the coriander leaves and scatter these over the salmon and veg. Serve with cooked noodles or rice.
Nutrition Facts : Calories 372 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.74 milligram of sodium
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