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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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MANGO CHUTNEY COUSCOUS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Novell Estate in Fort Worth, Texas in 1982. Ingredients:
3/4 cup water |
1/3 cup mango chutney |
1/4 cup loose pack frozen whole kernel corn |
2 cloves garlic finely chopped |
1/2 teaspoon instant chicken bouillon |
1/8 teaspoon freshly ground black pepper |
2/3 cup plain uncooked couscous |
2 tablespoons finely chopped red bell pepper |
2 tablespoons finely chopped green onion |
1 tablespoon finely chopped cilantro |
Directions:
1. Combine water, chutney, corn, garlic, bouillon and pepper in medium saucepan.
2. Bring to a boil over high heat then remove from heat and stir in couscous and bell pepper.
3. Cover and allow to stand 8 minutes then fluff with fork and stir in green onions and cilantro.
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