Toasted Couscous W/ Grilled Mango and Zucchini

1. 1

   Thoroughly preheat grill to medium high.

2. 2

   In a dry, medium saucepan over medium-low heat, toast couscous, stirring frequently, until golden-brown, 8-10 minutes.

3. 3

   (You can skip this step in a pinch, but it's worth it!

4. 4

   ).

5. 5

   Peel mango; stand mango on its end with a skinny edge facing you and, with knife close to the seed core, cut a 1-inch slice off each of the two sides.

6. 6

   Then cut each of those slices into two 1/2-inch thick slices.

7. 7

   Slice zucchini lengthwise into 1/3-inch to 1/2-inch slices.

8. 8

   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.

9. 9

   Let cool; cut into 1/2-inch chunks.

10. 10

    In a medium saucepan, bring chicken stock to a boil.

11. 11

    Add couscous, stir, cover, reduce heat to simmer, and cook about 7 minutes.

12. 12

    Add mango, zucchini, butter, parsley and salt.

13. 13

    Cook another minute and taste for seasoning and doneness.

14. 14

    Keep warm.

15. 15

    Serve as a side with Grilled Chile-Lime Shrimp (recipe#458350).

* Per serving · 4 servings · Values may vary.

No additional tips available.