Summer Couscous with Mango & Tomato

Couscous all dressed up for summer, quick to make and studded with bites of fresh mango and perfectly ripe summer tomatoes.

Plus, let's talk about what "recipe words" stop us in our tracks, send us straight to the kitchen. I share mine, won't you share yours, too? I'd love to hear what compels you to the kitchen!

Summer Couscous with Mango & Tomato, it's couscous all dressed up for summer, quick to make and studded with bites of fresh mango and perfectly ripe summer tomatoes.

Do certain recipe words stop you like roadblocks?

My work-block words are so many, they need categories! World cuisines such as Moroccan and Greek, anything Finnish or Swedish or Nordic. And Canadian, of course, Canadian!

Hints at origin ("traditional" or "authentic") and seasonality ( “summer” and “winter”). Savory.

And then there’s an endless list of favorite ingredients. Blueberries, buttermilk, sour cherries, almost anything with lemon. Beets, of course! Mangos are high on the list too. These days I buy more mangoes in a month than I once did in an entire decade. Most go into smoothies and a summer version of my daily Quick 'n' Easy Raw Salad.

What’s not on the list? Couscous! I do love saying the word out loud, though, doesn’t it just make us laugh? You should hear the three-year old twins learn the word, peering into the bowl to see what I’m making. "Koos-koos, koos-koos", they practice, and I laugh again. Besides, time-wise, couscous deserves serious attention since it cooks way faster than traditional pasta or rice.

Every so often, a word in a recipe stops me in my tracks, willing me to move straight to the kitchen. “Mango Couscous” did that to me last summer. It makes up in minutes and is a great backdrop to grilled chicken or Fast Roast Chicken, I think it would be gobbled up in a potluck too.

ALANNA’s TIPS If there's a Whole Foods or Trader Joe's nearby, look there for whole-wheat couscous. I find it quite perishable, so use a box within a couple of months.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite couscous recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

SUMMER COUSCOUS
with MANGO & TOMATO

Gluten-free when made with GF couscous. Low Carb. Low Calorie. Weight Watchers Friendly. Vegan.
Hands-on time: 20 minutes
Time to table: 20 minutes
Makes 5 cups
    COUSCOUS
  • 1 cup water
  • 1 tablespoon olive oil
  • 1/2 teaspoon table salt
  • 1 cup whole-wheat couscous
    MANGO & TOMATO
  • 1 tablespoon olive oil
  • 1 jalapeño chili, minced
  • 3 cloves garlic, minced
  • 1 mango, peeled and cubed
  • 1/4 cup dried currants
  • 1 ripe tomato, chopped
  • Juice of a lime, about 1 tablespoon
  • Small tomatoes, halved, optional
  • 1 lime, cut in wedges, optional

COUSCOUS In a saucepan, bring water, butter and salt to a boil. Stir in couscous, remove from heat and let rest for 10 minutes, fluffing occasionally.

MANGO & TOMATO In a skillet, heat olive oil until shimmery. Stir in jalapeño and garlic, let gently sauté for a minute or two. Stir in mango and currants, let cook just until mango is beginning to soften.

COMBINE Stir cooked mango mixture into couscous, add tomato and sprinkle with lime juice.

TO SERVE Serve warm or at room temperature, with lime wedges on the side for an extra douse.

NUTRITION INFORMATION Per Half Cup: 66 Calories; 3g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 119mg Sodium; 11g Carb; 2g Fiber; 7g Sugar; 1g Protein. WEIGHT WATCHERS POINTS WW Old Points 1, WW PointsPlus 2 CALORIE COUNTERS 100-calorie serving, 3/4 cup; 50-calorie serving, 1/3 cup. This recipe has been 'Alanna-sized' with reductions in fat and calorie-dense dried fruit and increases in crunch and nutrition from extra vegetables.
Adapted from The Soul of a New Cuisine, A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson, Ethiopian by birth, adopted by a family from Sweden, now a chef in New York. DISCLOSURE My Disclosure Promise

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I once bought a case of mangoes at an Asian market because they were so cheap I couldn't resist. I must have been still in Hawaii mode because the thought of processing mangoes now leaves me . . . less enthused. However, someone else retrieving the sweet flesh from that inhospitable pit? I'd be all over that.

I think right now the words "Greek" or "feta" stop me and cause me to salivate.

Though apparently mango and couscous are doing it now as well. Must be time to eat!
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna