African Cuisine Moroccan Roasted Salmon with Mango Salsa
		Baked salmon with a spicy-hot Harissa Sauce offset with a delicious fruit salsa.

	1 1/2 cups chopped peeled mango (about 1 large)
	2 tablespoons finely chopped red onion
	2 tablespoons chopped fresh mint
	2 tablespoons orange juice
	1 1/2 teaspoons commercial harissa
	1 1/2 pounds salmon fillet, skinned and cut crosswise into 4 equal pieces
	1/4 teaspoon salt
	Cooking spray

Ingredients
 

	2 cups water
	1 1/2 cups uncooked couscous
	1/2 cup golden raisins
	1/2 cup thawed orange juice concentrate, undiluted
	1/3 cup lemon juice
	2 tablespoons water
	2 tablespoons olive oil
	2 teaspoons ground cumin
	1/2 teaspoon salt
	1/4 teaspoon black pepper
	3 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 3 breasts)
	2 cups chopped peeled cucumber
	1 cup chopped red bell pepper
	1/4 cup thinly sliced green onions
	1/2 cup chopped fresh cilantro
	Sliced green onions (optional)

Directions

Prep Time: 20 minutes
Cooking Time: 8 minutes

Bring the water to a boil in a medium saucepan, and gradually stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Fluff with a fork.

Combine orange juice and next 6 ingredients (orange juice through black pepper); stir well with a whisk.

Combine the couscous mixture, juice mixture, chicken, and remaining ingredients in a large bowl, and toss well. Garnish with green onions, if desired.

About This Recipe:

Preparation Time:  20 mins.

Cooking Time:  8 mins.

Nutrition Facts (per Serving): 332 calories
51.2 g carbohydrates
35 mg cholesteral
6.6 g fat
498 mg sodium
19.6 g protein
51 mg calcium
2.8 mg iron
3.3 g fiber