Mangos are a sparkling addition to a savory dish, and are loaded with vitamin C, beta carotene and other related carotenoids. Here they are included in a slightly spicy, very summery, bright mango couscous that can be served warm or cool.
Although mangos aren’t a local food for most of us…sometimes you just have to have a little tropical fruit. Try to buy organic mangos, it’s better for the environment. But do know that mangos have one of the lowest pesticide loads according to the Environmental Working Group’s Pesticides in Produce guide—so if organic isn’t available, conventional should be OK.
For a gluten-free version, this dish would work well with quinoa in place of the couscous.
1 cup couscous
1 tablespoon olive oil
1 jalapeño, seeds removed and finely diced (use less according to taste)
1 mango, peeled, pitted and cut into cubes
1 organic tomato, diced
1/2 cup dried cherries or raisins
1/2 teaspoon curry powder (or to taste, some blends are spicier than others)
Juice of 1 lime
1/4 cup pine nuts
1/4 cup chopped mint
1/4 cup chopped cilantro
salt to taste
1. Follow package directions for couscous and set aside.
2. Heat olive oil in a large sauté pan over high heat and add mango and jalapeño. Cook, stirring, for about one minute.
3. Add the couscous to the pan plus the rest of the ingredients, reserving some herbs and pine nuts for garnish, and toss over heat until just heated through.
4. Serve in a bowl sprinkled with remaining cilantro, mint and pine nuts.