Mango couscous

Serves 4

1	cup couscous
2	tablespoons olive oil
1	clove garlic, chopped
1	mango, peeled, pitted, and cut into 1-inch cubes (about 1 cup)
1	jalapeno chili, seeded and finely chopped
1/2	cup raisins
1	ripe tomato, chopped
	Juice of 1 lime
1/4	cup loosely packed cilantro leaves, chopped
1/4	cup loosely packed parsley leaves, chopped
	Salt, to taste

1. Prepare the couscous according to the package directions; set aside.

2. In a large skillet over high heat, heat 1 tablespoon of the olive oil. Add the garlic, mango, and jalapeno. Cook, stirring, for 3 minutes or until the mango begins to color lightly.

3. Stir in the remaining 1 tablespoon oil, the couscous, raisins, tomato, lime juice, cilantro, and parsley. Toss well for 1 to 2 minutes or just to heat through. Add salt.

4. Serve hot or at room temperature. Adapted from "The Soul of a New Cuisine"