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Mango Couscous with Salmon Recipe
Mango Couscous with Salmon Recipe photo by Taste of Home

Mango Couscous with Salmon Recipe

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This elegant meal-in-one from Tammy Strange of Winder, Georgia features a hearty portion of salmon served on flavorful couscous and topped with an amazing mango sauce featuring basil, honey and Dijon mustard.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup canola oil
  • 2-1/2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh parsley, divided
  • 4 salmon fillets (6 ounces each)
  • 2 cups chicken broth
  • 1 tablespoon butter
  • 1 package (10 ounces) plain couscous
  • 2 medium tomatoes, chopped
  • 1 medium mango, peeled and chopped
  • MANGO SAUCE:
  • 1 medium mango, peeled and cut into chunks
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 2 fresh basil leaves
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon water
  • 1 tablespoon Dijon mustard

Nutritional Facts

1 serving (1 each) equals 605 calories, 23 g fat (5 g saturated fat), 33 mg cholesterol, 780 mg sodium, 85 g carbohydrate, 6 g fiber, 21 g protein.

Directions

  1. In a small bowl, combine the oil, garlic, salt, pepper and 2 tablespoons parsley. Rub over salmon. Broil 4 in. from the heat for 6-8 minutes on each side or until fish flakes easily with a fork.
  2. Meanwhile, in a large saucepan, bring broth and butter to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Stir in the tomatoes, mango and remaining parsley.
  3. In a blender, combine the sauce ingredients; cover and puree for 1-2 minutes or until smooth. Serve with salmon and couscous. Yield: 4 servings.
Originally published as Mango Couscous with Salmon in Simple & Delicious May/June 2007, p44

Nutritional Facts

1 serving (1 each) equals 605 calories, 23 g fat (5 g saturated fat), 33 mg cholesterol, 780 mg sodium, 85 g carbohydrate, 6 g fiber, 21 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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