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
COUSCOUS MANGO MOUSSE
Steps:
- In a medium saucepan over medium-high heat, bring the water to a boil. Add the couscous in a stream. Stir once. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes. Mix in 2 tablespoons of the sugar. Cover tightly and set aside.
- Scrub one of the oranges under running water and pat dry. With a vegetable peeler, remove the zest, being careful not to peel away any of the white pith. Finely mince the zest. Set aside.
- Squeeze the oranges to obtain about 3/4 cup of juice. Strain through a medium-meshed sieve into a small saucepan. Over medium heat, boil down the juice until it has reduced to about 2 tablespoons, and has the consistency of molten honey, 4 to 5 minutes. Stir in the Cointreau. Set aside.
- Peel the mango and cut the flesh away from the seed. Cut half into thin wedges and coarsely dice the rest. Set aside.
- In a chilled metal bowl, whip the cream until soft peaks form. Fold in the vanilla and the remaining sugar. Refrigerate 1 cup of the whipped cream for serving. In a medium bowl, combine the rest of the whipped cream with the yogurt and the diced mango. Refrigerate.
- Before serving, combine the yogurt-mango mixture with the couscous. Spoon equal amounts into 6 parfait glasses or small bowls. Top each dessert with a generous dollop of the reserved whipped cream and mango wedges. Drizzle with orange-Cointreau sauce, sprinkle with minced orange zest, and serve.
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.
MANGO SALSA
Provided by Chris Santos
Time 10m
Number Of Ingredients 0
Steps:
- Combine 1 diced mango, 1 diced red bell pepper, 1/3 cup chopped red onion, 2 tablespoons each fresh lime juice and finely chopped fresh cilantro, 1/2 teaspoon ground ancho chile and a pinch of cayenne pepper in a medium bowl; season to taste with salt. (The salsa can be covered and refrigerated for up to 4 hours.)
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
BLACKENED COD WITH MANGO SALSA
Make and share this Blackened Cod With Mango Salsa recipe from Food.com.
Provided by lolablitz
Categories Healthy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix 1 tablespoon chili powder, 1 teaspoon paprika, 1/2 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon brown sugar and 1 tablespoon vegetable oil in a small bowl and stir to combine a paste.
- Preheat oven to 400F degrees.
- To prepare the fish, start by wiping the flesh with a dry paper towel to remove any excess moisture.
- Rub the blackening paste on one side of the fish.
- Pour a small amount of vegetable oil into a large saute pan and heat over medium-high heat. When pan is nice and hot, carefully place fish into preheated pan. Sear on both sides for 2-3 minutes each side. Remove fish from pan and place onto a cookie sheet lined with tinfoil. Place pan into preheated oven and bake for 10-15 minutes or until cod is cooked through.
- Remove pan from oven and place fish on top of steamed rice or whatever you're serving. Top fish with salsa, a lime wedge and extra cilantro.
- For Mango salsa, mix 1 mango, red onion, diced red bell pepper, 1/2 jalapeno, and juice of 1 lime, 3 tablespoons fresh cilantro, and salt to taste. Can be made a few hours ahead. Taste just before serving and adjust seasoning as needed.
MANGO SALSA
This is a very tasty mango salsa that is great served over fish. My favorite is any fish blackened with Cajun seasoning and then topped with this salsa. Also great for dipping chips.
Provided by IYENGAR21
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.
Nutrition Facts : Calories 21 calories, Carbohydrate 5.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.4 mg, Sugar 4.2 g
HOT CHILE GRILLED PORK ROUNDS WITH AVOCADO-MANGO SALSA OVER COUSCOUS
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
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.
FISH WITH MANGO SALSA
A few years ago, a good friend and I would get together every Saturday evening for dinner. One week, neither of us felt particularly inspired, so we combined random leftovers from our refrigerators, and quite accidentally we created this - a light, healthy, and wonderfully delicious summer dish. Pairs beautifully with grilled asparagus and a light off-dry white wine, such as a sauvignon blanc. The fish used originally was shark steaks - but since then, it has been tested with sole, catfish, tilapia, flounder, cod, and even chicken - with equal success. Enjoy.
Provided by ClarenceKitchenDiva
Categories Low Cholesterol
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Prepare fish: drizzle with half of the lime juice, rub with garlic, and sprinkle with pepper. Set aside to allow to marinade while you prepare the salsa.
- Prepare salsa: combine the rest of the lime juice with the mango, cilantro, jalapeno pepper, onion, and black pepper to taste.
- Cook fish: in a frying pan, heat olive oil. Add fish, and cook 3 minutes. Using a large silicone spatula, carefully flip over the fish and cook on the other side, about 3 minutes longer or until it flakes with a fork. Alternately, cook on a Foreman grill for 3 minutes.
- Transfer from grill to serving plate; spoon salsa atop shark.
Nutrition Facts : Calories 299.1, Fat 8.5, SaturatedFat 1.3, Cholesterol 62.3, Sodium 92.6, Carbohydrate 30.8, Fiber 3.9, Sugar 23.9, Protein 27.9
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