Toasted Couscous W/ Grilled Mango and Zucchini

Name: Toasted Couscous W/ Grilled Mango and Zucchini
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 1/3 cup servings, 4 serving(s)
Ingredients: 2 cups israeli couscous (pearl); 1 mango; 1 zucchini; 1 tablespoon vegetable oil or 1 tablespoon olive oil; 2 1/2 cups chicken stock, seafood stock or 2 1/2 cups vegetable stock; 1 tablespoon butter; 2 tablespoons fresh flat-leaf parsley, chopped; 1/2 teaspoon sea salt

Submitted by kitty.rock

"From Better Homes and Gardens magazine, June 2011."

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Ready In:: 45mins
Ingredients:: 8
Yields:: 1 1/3 cup servings
Serves:: 4

ingredients

2 cups israeli couscous (pearl)
1 mango
1 zucchini
1 tablespoon vegetable oil or 1 tablespoon olive oil
2 ¹⁄₂ cups chicken stock, seafood stock or 2 1/2 cups vegetable stock
1 tablespoon butter
2 tablespoons fresh flat-leaf parsley, chopped
¹⁄₂ teaspoon sea salt

directions

Thoroughly preheat grill to medium high.
In a dry, medium saucepan over medium-low heat, toast couscous, stirring frequently, until golden-brown, 8-10 minutes. (You can skip this step in a pinch, but it's worth it!).
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. Then cut each of those slices into two 1/2-inch thick slices.
Slice zucchini lengthwise into 1/3-inch to 1/2-inch slices.
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. Let cool; cut into 1/2-inch chunks.
In a medium saucepan, bring chicken stock to a boil. Add couscous, stir, cover, reduce heat to simmer, and cook about 7 minutes.
Add mango, zucchini, butter, parsley and salt.
Cook another minute and taste for seasoning and doneness. Keep warm.
Serve as a side with Grilled Chile-Lime Shrimp (recipe#458350).