Mango Couscous with Green Onion and Sesame Parchment Baked Fish

My dinner menu for last night came from Oprah Magazine and Sunset Magazine.
I paired them together and they were not only easy to prepare but scrumptious as well.

You may fine the recipe for the fish here http://food.sunset.com/sunset/recipefinder.dyn?action=displayRecipe&recipe_id=1575587



Mango Couscous
Created by Marcus Samuelsson
From Great Food in the September 2006 issue of O, The Oprah Magazine
Serves 4 (Makes 5 cups)
Printer-Friendly Version Review This Recipe Sweetened with mango, this boldly colored couscous tastes as bright as it looks.
INGREDIENTS
1 cup couscous
2 Tbsp. olive oil
1 clove garlic, minced
1 mango, peeled, pitted and cut into 1-inch cubes (about 1 cup)
1 jalapeño chili, seeds and ribs removed, finely chopped
1/2 cup raisins
1 ripe tomato, chopped
Juice of 1 lime (about 2 Tbsp.)
1/4 cup cilantro sprigs, chopped
1/4 cup parsley sprigs, chopped
1/2 tsp. salt, plus more to taste Prepare couscous according to package directions. Fluff with a fork and set aside. Heat 1 tablespoon olive oil in a large sauté pan over high heat. Add garlic, mango and jalapeño. Sauté until mango begins to color, about 1 minute. Stir in remaining 1 tablespoon olive oil, couscous, raisins, tomato, lime juice, cilantro and parsley and toss to heat through, about 1 minute. Season with salt. Serve hot or at room temperature.