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Chutney:
2 tablespoons Pompeian Extra Light Tasting Olive Oil
1/4 cup finely chopped red
onion
1 cup diced fresh or frozen, thawed mango
2
tablespoons sugar
2 tablespoons Pompeian Red Wine Vinegar
1/4 teaspoon crushed red pepper
1 tablespoon grated ginger
Couscous Cakes:
1 1/3 cups water
2/3 cup original
couscous
2
tablespoons grated lemon zest
1/2 cup chopped cilantro leaves
2 large egg whites
2 tablespoons all purpose flour
1/4 cup Pompeian Classic Mediterranean Olive Oil
1/2 teaspoon salt
Chutney: Heat 2 tablespoons oil in medium saucepan over medium
heat. Cook onions 2 minutes. Stir in remaining chutney ingredients,
except ginger, and bring to a boil over medium-high heat. Reduce heat
and simmer, uncovered, 5 minutes or until thickened, stirring
frequently. Remove from heat, cool and stir in ginger.
Couscous Cakes: Meanwhile,
bring water to a boil in a small saucepan over high heat. Remove from
heat, stir in couscous and salt, cover and let stand 5 minutes. Fluff
with a fork and let stand 5 minutes to cool. Combine couscous, cilantro,
egg whites, flour, and lemon zest in a medium bowl.
Heat 2
tablespoons oil over medium heat. Working with half of the couscous
mixture, spoon about 2 tablespoons into skillet to make a mound, repeat,
making 8 mounds total. Flatten slightly using the back of a spoon
and
cook for 3 minutes each side or until golden. Drain on paper towels.
Repeat with remaining oil and couscous mixture.
Serve the couscous cakes with mango chutney.