Mango & Almond Couscous Salad
Print recipe
| 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 |
Easy to prepare and so good! Try this #mango couscous salad with almonds.
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.
