Best Mango Salsa Couscous Recipes

MAHI MAHI STEAKS WITH MANGO SALSA AND CURRY COUSCOUS

Mahi Mahi Steaks with Mango Salsa and Curry Couscous image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 lime, juiced
4 (8-ounce, 1 1/2-inch thick) portions mahi mahi steak
A drizzle extra-virgin olive oil
Salt and pepper
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and diced
1 jalapeno or serrano, seeded and finely chopped
1 inch fresh ginger root, grated or minced
1/4 seedless (European or English) cucumber, peeled and chopped
20 blades fresh chives, finely chopped
1 lime, juiced
2 cups chicken broth or water
2 teaspoons (1 palmful) curry powder or 1 rounded teaspoon mild curry paste
1/2 teaspoon coarse salt
1 tablespoon extra-virgin olive oil
1 handful raisins
1 cup couscous
2 scallions, sliced on an angle
1 carrot, shredded or grated
1 navel orange, peeled and chopped
2 ounces sliced almonds (available on baking aisle)

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.

HOT CHILE GRILLED PORK ROUNDS WITH AVOCADO-MANGO SALSA OVER COUSCOUS

Hot Chile Grilled Pork Rounds with Avocado-Mango Salsa over Couscous image

Provided by Robin Miller : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup diced ripe mango
1 cup diced ripe California avocado
2 tablespoons minced red onion
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves
1 tablespoon finely chopped and seeded jalapeno pepper
1/4 teaspoon ground cumin
Salt and freshly ground black pepper
2 cups reduced-sodium chicken broth
1 (10-ounce) box couscous
12 ounces cooked sliced pork tenderloin rounds (1/2-inch thick rounds)
1 tablespoon hot chili oil

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.

MANGO SALSA COUSCOUS

Mango Salsa Couscous image

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

Ingredients

1 ½ cups water
1 cup couscous
⅔ cup dried mango, diced
¾ cup prepared salsa
2 teaspoons ground cumin
1 teaspoon curry powder

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