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- 2 cups Israeli (pearl) couscous
- 1 mango
- 1 zucchini
- 1 tablespoon vegetable oil
- 2 1/2 cups chicken stock, seafood stock, or vegetable stock
- 1 tablespoon butter
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1/2 teaspoon kosher salt
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.
- Servings Per Recipe 4,
- cal. (kcal) 365,
- Fat, total (g) 7,
- chol. (mg) 9,
- sat. fat (g) 2,
- carb. (g) 66,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 5,
- sugar (g) 11,
- pro. (g) 9,
- vit. A (IU) 729,
- vit. C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- sodium (mg) 929,
- Potassium (mg) 220,
- calcium (mg) 20,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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