Mango saffron couscous with mango tuiles

By Derek Dammann
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mango_saffron_couscous_mango_tuiles
SERVES
4

Ingredients

MANGO SAFFRON COUSCOUS

  • 1 3/4 cups (320 ml) chicken stock
  • Pinch saffron
  • 1 cup (240 ml) couscous
  • 1/4 cup (60 ml) mint, chopped
  • 1/4 cup pinenuts, toasted
  • 1 cup (240 ml) fresh mangoes, peeled and chopped
  • 1 tablespoon (15 ml) olive oil
  • Salt and pepper

MANGO TUILES

  • 2 tablespoons (30 ml) mango purée
  • 2 2/3 ounces (80 ml) water
  • 3/4 ounce (20 g) olive oil
  • 1/3-ounce (10 g) flour
  • Olive oil, for cooking

Directions

MANGO SAFFRON COUSCOUS

  1. Bring chicken stock to a boil in a small saucepan over medium heat.
  2. Add saffron, reduce heat, cover and keep warm for 20-30 minutes.
  3. Pour the hot saffron-chicken broth over the couscous in a heat-proof bowl, stir to combine, cover and rest for ten minutes.
  4. Uncover the couscous and fluff with a fork.
  5. Add mint, pinenuts, mango, and olive oil and season with salt and pepper.
  6. Transfer to a serving dish and serve warm.

MANGO TUILES

  1. In a bowl, combine the mango puree, water, olive oil, and flour to make a batter.
  2. Heat a splash of olive oil in a non-stick pan over medium heat.
  3. Add 3 tablespoons of the batter to the pan, leave to bubble.  Spread around but do not move or stir.
  4. Continue cooking until the tuile is clearly visible through the oil and golden in colour.
  5. Lift and drain the hot tuile and transfer to the back of a small bowl, gently press the warm cookie to match the shape of the bowl.  Allow to cool completely.
  6. Serve with Saffron Mango Couscous and seared scallops (optional)

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