Toasted Couscous with Grilled Mango and Zucchini

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Prep: 20 minutesCook: 23 minutesGrill: 5 minutes

 

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Toasted Couscous with Grilled Mango and Zucchini

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ingredients

• 2
  cups Israeli (pearl) couscous
• 1
  mango
• 1
  zucchini
• 1
  Tbsp. vegetable oil
• 2-1/2
  cups chicken stock, seafood stock, or vegetable stock
• 1
  Tbsp. butter
• 2
  Tbsp. fresh flat-leaf parsley, chopped
• 1/2
  tsp. kosher salt

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

• Calories365
 
• Total Fat (g)7
 
• Saturated Fat (g)2, 
• Monounsaturated Fat (g)3,
• Polyunsaturated Fat (g)1, 
• Cholesterol (mg)9, 
• Sodium (mg)929, 
• Carbohydrate (g)66, 
• Total Sugar (g)11, 
• Fiber (g)5, 
• Protein (g)9, 
• Vitamin C (DV%)42, 
• Calcium (DV%)2, 
• Iron (DV%)11, 
• Percent Daily Values are based on a 2,000 calorie diet