Mango & Almond Couscous Salad
Serves | 6 |
Prep time | 20 minutes |
Cook time | 15 minutes |
Total time | 35 minutes |
Dietary | Vegetarian |
Meal type | Appetizer, Main Dish, Quick Fix, Salad, Side Dish, Snack |
Misc | Gourmet, Pre-preparable |
Ingredients
- 1/2 cup Crumbled feta cheese
- 1 cup Sliced and toasted almonds
- 1/2 cup Golden raisins
- 1/2 cup Red bell pepper, diced
- 1/2 cup Green onion, sliced
- 1 Mango (peeled, pitted and diced)
- 2 cups Water
- 1 3/4 cup Pearl (Israeli) Couscous
- 1 tablespoon Olive oil
- 1/4 cup Fresh cilantro, chopped
- 2 cloves Garlic, chopped
- 1 dash Red pepper flakes
- 1/2 teaspoon Salt
- 1/4 cup Extra virgin olive oil
- 3 tablespoons Rice vinegar
Directions
Vinaigrette | ||
Step 1 | For the vinaigrette, in a small bowl, whisk vinegar, oil, salt, crushed red pepper and garlic until combined. Stir in cilantro and cover and refrigerate until ready to use. | |
Salad | ||
Step 2 | In a medium saucepan, cook the couscous for 1 minute in oil over medium-low heat to lightly toast, stirring frequently. Add water and reduce heat to low, and simmer covered for 10 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly. | |
Step 3 | To assemble, transfer couscous to a large bowl and stir in dressing, mango, green onions, bell pepper and raisins; cover and chill for at least 1 hour. Just before serving sprinkle with almonds and feta. |
Note
© 2014 National Mango Board. Recipe and photo used by permission of the National Mango Board. All rights reserved.