MANGO COUSCOUS (for four)

1 cup couscous

2 tablespoons olive oil, divided

1 garlic clove, minced

1 mango, peeled, pitted and cut into 1 inch cubes

1 jalapeno chile, seeds and ribs removed, finely chopped

½ cup raisins

1 ripe tomato, chopped

juice of 1 lime

¼ cup loosely packed small cilantro sprigs, chopped

¼ cup loosely packed small parsley sprigs, chopped

salt

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1.   Prepare the couscous according to the package instructions.  Set aside.

2.    Heat 1 tablespoon of the olive oil in a large saute pan over high heat.  Add the garlic, mango and jalapeno and saute until the mango begins to color lightly.  Stir in the remaining tablespoon olive oil, the couscous, raisins, tomato, lie juice, cilantro and parsley and toss to heat through.  Season with salt and serve hot or at room temperature.

from Marcus Samuelson, The Soul of a New Cuisine