Mango Couscous with Salmon Recipe

5 1
Mango Couscous with Salmon Recipe
Mango Couscous with Salmon Recipe photo by Taste of Home
Publisher Photo

Mango Couscous with Salmon Recipe

Be the first to add a review
5 1
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.
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.
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 each: 605 calories, 23g fat (5g saturated fat), 33mg cholesterol, 780mg sodium, 85g carbohydrate (28g sugars, 6g fiber), 21g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMango Couscous with Salmon

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review