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Thursday, November 19, 2009

Mango Couscous And A Big Turkey

I hate cooking the same things over and over again. I don't like reading the same book twice, driving the same route every day, and I rarely watch a movie twice. I think that sensation of newness and creativity. I like the exploration of spaces, nooks, and crannies that can fill my mind. I'm an insatiable woman that way.

Hence I look for new ways to torture my family on Thanksgiving every year.

This year however I will be cooking at my brother's home. So I may have to calm the raging fires a bit and produce something akin to a normal Thanksgiving. I've got the organic bird. The stuffing recipe that could float a whale. Mashed potatoes (the one common bond between all genetically linked family members and non) with gravy. Oh, and the pumpkin pie.

So I figure that leaves everything else to mess with.

I'm posting one of my favorite previous, more successful, "different" things I've thrown in for Thanksgiving. I'm thinking of doing it again this year--since I didn't get time in isolation for this dish last year.

I thought I'd post and share with readers. An apology for not blogging so to speak. Feel free to send me others--I'll post them if you want or else put them in with your comments. There is a comment link at the end of each post. If you click on that link you should get a comment window to open up.

Mango Couscous
The Washington Post, November 8, 2006

* Cuisine: African
* Course: Side Dish
* Features: Fast, Meatless


Who knew that tomato, raisins and mango go so well together? This is a very fruity, pretty and easy side dish.

4 servings

* 1 cup couscous
* 2 tablespoons olive oil
* 1 medium clove garlic, minced
* Flesh of 1 mango, cut into 1-inch cubes (about 1 cup)
* 1 jalapeño chili pepper, stemmed, seeded and finely chopped
* 1/2 cup dark raisins
* 1 medium tomato, cored, seeded, and coarsely chopped
* Juice of 1 lime
* 1/4 cup loosely packed small cilantro sprigs, finely chopped
* 1/4 cup loosely packed small flat-leaf parsley sprigs, finely chopped
* Salt


Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, mango and jalapeño chili pepper and cook about 5 minutes, until the mango begins to color lightly. Add the remaining tablespoon of olive oil and the couscous, raisins, tomato, lime juice, cilantro and parsley, stirring to combine. Cook long enough just to heat through. Season with salt to taste. Serve hot or at room temperature.

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