Toasted Couscous W/ Grilled Mango and Zucchini

• 2 cups israeli couscous (pearl)
• 1 mango
• 1 zucchini
• 1 tablespoon vegetable oil or 1 tablespoon olive oil
• 2 12 cups chicken stock, seafood stock or 2 12 cups vegetable stock
• 1 tablespoon butter
• 2 tablespoons fresh flat-leaf parsley, chopped
• 12 teaspoon sea salt

1. Thoroughly preheat grill to medium high.
2. In a dry, medium saucepan over medium-low heat, toast couscous, stirring frequently, until golden-brown, 8-10 minutes.
3. (You can skip this step in a pinch, but it's worth it!
4. ).
5. 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.
6. Then cut each of those slices into two 1/2-inch thick slices.
7. Slice zucchini lengthwise into 1/3-inch to 1/2-inch slices.
8. 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.
9. Let cool; cut into 1/2-inch chunks.
10. In a medium saucepan, bring chicken stock to a boil.
11. Add couscous, stir, cover, reduce heat to simmer, and cook about 7 minutes.
12. Add mango, zucchini, butter, parsley and salt.
13. Cook another minute and taste for seasoning and doneness.
14. Keep warm.
15. Serve as a side with Grilled Chile-Lime Shrimp (recipe#458350).

couscous, mango, zucchini, vegetable oil, chicken stock, butter, parsley, salt

Taken from www.food.com/recipe/toasted-couscous-w-grilled-mango-and-zucchini-458351 (may not work)