Elaine Lindsay

Mango Mandarin Couscous with Red Peppers

Serves 8
A great alternative to white rice. This version is wonderful served either warm
or at room temperature. Delicious with roasted lamb or beef, it's also excellent
in summer with chicken or fish on the BBQ.
Ingredients:
• 1-1/2 cups (360 ml) instant couscous
• 1/4 cup (60 ml) olive oil
• 1-1/2 cups (360 ml) water
• 1/2 teaspoon (2 ml) salt
• 1/2 teaspoon (2 ml) seasoned salt
• 1 teaspoon (5 ml) garlic
• 1/4 teaspoon (1 ml) cayenne
• 1/2 cup (120 ml) toasted sliced almonds
• 1/4 cup (60 ml) chopped red pepper
• 3 green onions, white and green parts, sliced thinly
• 1/3 to 1/2 cup (90 to 120 ml) chopped mango
• 1/3 to ½ cup (90 to 120 ml) chopped mandarins (from a tin is easiest)
Directions:
Place the couscous in a mixing bowl along with the olive oil.
In a saucepan, bring the water to a boil with the salt and pour over the couscous.
Cover with plastic wrap and allow to steam for 5 minutes.
Remove wrap and fluff with fork. Allow the couscous to cool completely, fluffing occasionally,
before adding remaining ingredients and mixing well.
Serve warm or at room temperature. Reheat in the oven or microwave.