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Couscous blends beautifully with these colorful vegetables and mango chutney to create a taste-tempting Middle Eastern side dish.

Mango Chutney Couscous

3/4 cup water
1/3 cup mango chutney
1/4 cup frozen whole-kernel corn
2 cloves garlic, finely minced
1/2 teaspoon chicken base or bouillon granules
1/8 teaspoon ground black pepper
2/3 cup plain uncooked couscous
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped green onion
1 tablespoon finely chopped cilantro

1. Combe water, chutney, corn, garlic, base or bouillon and pepper in medium saucepan. Bring to a boil over high heat. Remove from heat; stir in couscous and bell pepper.
2. Cove; let stand for 8 minutes or until ready to serve. Fluff with fork; stir in green onion and cilantro.

Makes 4 servings.