Mango Couscous With Salmon

• 1/4 cup canola oil
• 2-1/2 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup minced fresh parsley, divided
• 4 salmon fillets (6 ounces each)
• 2 cups chicken broth
• 1 tablespoon butter
• 1 package (10 ounces) plain couscous
• 2 medium tomatoes, chopped
• 1 medium mango, peeled and chopped
• 1 medium mango, peeled and cut into chunks
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 2 fresh basil leaves
• 1 tablespoon minced fresh parsley
• 1 tablespoon water
• 1 tablespoon Dijon mustard

1. In a small bowl, combine the oil, garlic, salt, pepper and 2 tablespoons parsley. Rub over salmon. Broil 4 in. from the heat for 6-8 minutes on each side or until fish flakes easily with a fork.
2. Meanwhile, in a large saucepan, bring broth and butter to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Stir in the tomatoes, mango and remaining parsley.
3. In a blender, combine the sauce ingredients; cover and puree for 1-2 minutes or until smooth. Serve with salmon and couscous.

canola oil, garlic, salt, pepper, fresh parsley, salmon, chicken broth, butter, couscous, tomatoes, mango, mango, lemon juice, honey, fresh basil, parsley, water, mustard

Taken from www.tasteofhome.com/recipes/mango-couscous-with-salmon/ (may not work)