Ingredients:
Makes four servings 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

Instructions:
For 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. For couscous cakes, 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.