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Mango saffron couscous with mango tuiles
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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
- Bring chicken stock to a boil in a small saucepan over medium heat.
- Add saffron, reduce heat, cover and keep warm for 20-30 minutes.
- Pour the hot saffron-chicken broth over the couscous in a heat-proof bowl, stir to combine, cover and rest for ten minutes.
- Uncover the couscous and fluff with a fork.
- Add mint, pinenuts, mango, and olive oil and season with salt and pepper.
- Transfer to a serving dish and serve warm.
MANGO TUILES
- In a bowl, combine the mango puree, water, olive oil, and flour to make a batter.
- Heat a splash of olive oil in a non-stick pan over medium heat.
- Add 3 tablespoons of the batter to the pan, leave to bubble. Spread around but do not move or stir.
- Continue cooking until the tuile is clearly visible through the oil and golden in colour.
- 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.
- Serve with Saffron Mango Couscous and seared scallops (optional)
