Couscous blends beautifully with these colorful vegetables and mango chutney to create a taste-tempting Middle Eastern side dish.
3/4 cup water
1/3 cup mango chutney
1/4 cup frozen whole-kernel corn
2 cloves garlic, finely minced
1/2 teaspoon chicken base or bouillon granules
1/8 teaspoon 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
Combe water, chutney, corn, garlic, base or bouillon and pepper in medium saucepan. Bring to a boil over high heat. Remove from heat; stir in couscous and bell pepper.
Cove; let stand for 8 minutes or until ready to serve. Fluff with fork; stir in green onion and cilantro.
Makes 4 servings.