Recipe courtesy of Marcus Samuelsson

Mango Couscous

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings (makes 4 cups)
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2 tablespoons olive oil

1 clove garlic, minced

1 mango, peeled, pitted and cut into 1-inch cubes (about 1 cup) 

1 jalapeno, seeds and ribs removed, finely chopped

1 cup couscous, prepared according to package directions

1/2 cup raisins

1 ripe tomato, chopped

Juice of 1 lime 

1/4 cup loosely packed small, fresh cilantro leaves, chopped

1/4 cup loosely packed small, fresh parsley leaves, chopped 

Kosher salt


  1. In large saute pan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic, mango cubes, and chopped jalapeno to pan. Saute until the mango begins to color slightly, about 5 minutes. Stir in the remaining tablespoon of olive oil, the cooked couscous, raisins, chopped tomato, lime juice, cilantro, and parsley and toss until heated through. Season the couscous mixture with the salt, to taste. Serve the dish hot or at room temperature.