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Toasted Couscous with Grilled Mango and Zucchini

Sweet mango lends brightness to this hearty side dish, a toss of Israeli couscous, nutrient-rich zucchini, and peppery fresh parsley. When buying zucchini, look for blemish-free, vibrant skins. Choose smaller squash, as they are younger and therefore more tender than their larger counterparts.

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4.5 by 9 people

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  • Makes: 4 servings
  • Serving Size: 1 1/3 cup
  • Prep: 20 mins
  • Cook: 23 mins
  • Grill: 5 mins

Toasted Couscous with Grilled Mango and Zucchini

Reviews (0)

4.5 by 9 people

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Directions

  1. Thoroughly preheat grill to medium high.
  2. In a dry, medium saucepan over medium-low heat, toast couscous, stirring frequently, until golden-brown, 8 to 10 minutes. (You could skip this step in a pinch, but it's worth it!)
  3. Peel mango; stand on its end with a skinny edge facing you and, with a knife close to the seed core, cut a 1-inch slice off each of the two sides. Then, cut each of those slices into two half-inch-thick slices. Slice zucchini lengthwise into 1/3- to 1/2-inch slices. Brush mango and zucchini pieces with vegetable oil on all sides, season lightly with a pinch of salt, and grill until charred and tender, 5 to 8 minutes. Let cool; cut into 1/2-inch chunks.
  4. In a medium saucepan, bring chicken stock to a boil. Add couscous, stir, cover, reduce heat to simmer, and cook about 7 minutes. Add mango, zucchini, butter, parsley, and salt. Cook another minute and taste for seasoning and doneness. Keep warm. Makes 4 (1-1/3-cup) servings.

Nutrition Facts (Toasted Couscous with Grilled Mango and Zucchini)

  • Per serving:
  • 365 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 9 mg chol.,
  • 929 mg sodium,
  • 66 g carb.,
  • 5 g fiber,
  • 11 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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