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Mango Couscous

Prep time 20 mins
Bake time 10 mins
Stand time 5 mins
Yield Makes 5 servings (serving size: 1 cup)
Whole wheat couscous is actually the same thing as whole wheat pasta, so look for it on the same grocery aisle. Because couscous is so tiny, it cooks in a fraction of the time. Find dried mangoes with other dried fruit and mango nectar with the fruit juices.


  • 1/4 cup chopped macadamia nuts*
  • 1 1/4 cups low-sodium fat-free chicken broth
  • 1/4 cup mango nectar
  • 1 1/2 cups whole wheat couscous
  • 3/4 cup chopped dried mango
  • 1 teaspoon grated lime rind
  • 2 teaspoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh mint

Nutrition Information

  • calories 256
  • caloriesfromfat 0.0 %
  • fat 6.1 g
  • satfat 1 g
  • monofat 4.1 g
  • polyfat 0.2 g
  • protein 6.6 g
  • carbohydrate 46.2 g
  • fiber 5.4 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 46 mg
  • calcium 58 mg

How to Make It

  1. Place macadamia nuts in an even layer in a shallow pan.

  2. Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.

  3. Meanwhile, microwave broth and mango nectar in a medium-size microwave-safe bowl at HIGH 3 to 5 minutes or until mixture begins to boil. Place couscous and dried mango in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.

  4. Fluff couscous with a fork, and stir in toasted macadamia nuts, lime rind, and next 3 ingredients. Serve warm or at room temperature.

  5. *1/4 cup chopped walnuts or almonds may be substituted.

  6. Note: Reheat leftover couscous in the microwave, stirring in a small amount of low-sodium fat-free chicken broth as needed to moisten.