Curried Mango Couscous

  • Preparation Time
  • Total Time
  • Number of Servings 4

Our chefs were inspired by the cuisine of North Africa when crafting this recipe. The mango adds color to the dish and the almonds add a flavorful crunch.



  • 4 Tbsp plus 1 tsp
    olive oil
  • 1 Tbsp
    thinly sliced shallots
  • 1 tsp
    curry powder
  • 3 Tbsp
    white balsamic vinegar, divided
  • ½ tsp
  • 1 cup
  • ½ pkg
    Organic Mango Chunks (744), thawed and quartered
  • ¼ cup
    toasted slivered almonds
  • 1 Tbsp
    chopped fresh flat-leaf parsley
  • Salt and pepper, to taste


1. Heat 1 Tbsp olive oil in a medium sauce pan over low heat.

2. Sauté shallots for 1 minute. Stir in curry powder and cook 10-15 seconds.

3. Add 1 Tbsp vinegar and 3 more Tbsp olive oil. Remove from heat and season to taste.

4. Bring 1½ cups of water and ½ tsp salt to a boil in a small saucepan.

5. Toss couscous with 1 tsp olive oil in a medium heat-safe bowl.

6. Pour boiling water over couscous, stir and cover.

7. Let stand 5 minutes then fluff with a fork.

8. Toss with shallot curry mixture, remaining vinegar, mangoes, almonds and parsley.

9. Season to taste with salt and pepper and serve.

Tip: Couscous is an easily-made side dish. The small pasta granules cook very fast – if you can boil water you can make couscous.

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